Our Perfect Veggie Burger

July 13, 2011Angela (Oh She Glows)

by Angela (Oh She Glows) on July 13, 2011

For the past several months, I’ve been on a quest to make a veggie burger that had everything on our wish list. I’ve probably made over 100 veggie burgers and they all came up short, either by just a tiny bit or by a landslide.

I’m always asked what I do with failed recipes and my answer is usually the same- I eat them! An imperfect veggie burger crumbled over a salad is quite tasty. Same goes for a doughy muffin crumbled over a bowl of Vegan Overnight Oats. Unless something I make is really gross, I eat it.

However, I am picky about three things:

1) The recipes that I post on the blog

2) Homemade Veggie burgers

3) Tying my running shoes before a run (I always stop once to re-tie them, lol)

Now you know. :)

Eric and I put together a ‘must-have’ list of requirements during our mission. Veggie burgers are serious business around here and we have quite a checklist. ;)

Our veggie burger must haves:

Can’t be mushy in the middle (the problem I have the most)

Crispy outer shell

Lots of flavour from fresh herbs & spices

No tofu (not a fan)

Crunchy, chewy texture is a must

No cracking or falling apart (another common problem)

Must cook well 3 ways: frying pan, oven, and BBQ

Could make a grown man shed a tear of joy (ok, that was my requirement, heh)

If one of those elements is missing, the recipe is as dead to me as the burgers flippin’ on the McDonald’s grill!

After writing about my most recent Lemon Rosemary burger fail (that drove me to make PB Crunch Blizzards), I received an email from a lovely reader named Jenny who must have known that I was one failed veggie burger short of being buckled into a straitjacket.

Jenny writes, “After reading your post today, which has me day-dreaming about cookie dough blizzards by the way, I wanted to share with you the best veggie burger recipe our family has come across (even my meat-lovin’ husband requests them from time to time!). The recipe is from the Whitewater ski area in Nelson, BC and hasn’t failed us yet. It isn’t vegan but I’m sure you can work your magic to make it so.”

Isn’t Jenny great?

After reading Jenny’s email, I flew into the kitchen so fast my processor spun. I figured there was a 0.0002% chance they would work, so I was quite hopeful.

As luck would have it, magic did happen in my kitchen that fateful evening as Eric patiently awaited the outcome, fearing he’d be served yet another bowl of cereal.

He wasn’t. :)

4.8 from 37 reviews

Our Perfect Veggie Burger

By Angela Liddon

Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of veggies, bread crumbs, chopped oats, sunflower seeds, and spices to round them out. This recipe is inspired by Whitewater Cooks.

Yield8 burgers

Prep time30 Minutes

Cook time30 Minutes

Total time1 Hour

Ingredients:

3 tablespoons ground flax

1/3 cup warm water

1(14-ounce) can black beans, drained and rinsed

1 tablespoon extra-virgin olive oil

3/4 cup finely chopped red onion or yellow onion

2 large garlic cloves, minced

1 cup grated carrots

1/3 cup finely chopped fresh parsley or cilantro

1/2 cup sunflower seeds, toasted

1 to 2 tablespoons tamari, to taste

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 cup rolled oats, processed into a coarse meal*

1/2 cup spelt bread crumbs (or bread crumbs of choice)

1 to 2 tablespoons oat flour (or flour of choice), as needed

1/2 to 3/4 teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

Directions:

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

Whisk the ground flax and water in a small bowl and set aside for about 5 minutes so it can thicken.

Into a large mixing bowl, add the drained black beans. With a potato masher, mash the beans until 2/3 of the mixture is a bean "paste" while leaving about 1/3 of the beans mostly intact.

In a medium skillet, add the oil and increase the heat to medium. Stir in the onion, garlic, and a pinch of salt. Sauté for 3 to 5 minutes, until the onion softens. Transfer the onion mixture into the bowl with the mashed beans.

Now, stir in the coarsely chopped oats, bread crumbs, and oat flour until the mixture comes together. It should be easy to shape the dough into patties. Stir in the salt and pepper, to taste.

Shape the dough into 8 patties (roughly 1/3 cup of dough per patty). Pack the dough together tightly as this will help it stick together. Place onto the baking sheet.

Bake patties for 15 minutes, gently flip, and bake for another 15 to 20 minutes until patties are firm and golden.

Cool the patties on a cooling rack for 5 to 10 minutes before serving. This helps them firm up a bit.

Serve in a bun or lettuce wrap with your desired toppings. Leftover burgers will keep in an airtight container in the fridge for 2 to 3 days, or you can freeze cooled patties for up to 1 month. Simply wrap each patty in tinfoil and then place all of the wrapped burgers into a zip freezer bag.

Nutrition Information

Nutrition info is based on 8 servings.* Nutrition data is approximate and is for informational purposes only.

Tips:

* To coarsely chop the oats, add 1/2 cup rolled oats into a food processor. Process the oats until a coarse meal forms (the chopped pieces will be a mixture of powder and chopped oats just smaller than rice). Be sure not to process too long or the oats will turn into flour.

Make it gluten-free: Use certified gluten-free oats, gluten-free Tamari, and gluten-free breadcrumbs.

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This veggie burger ‘dough’ is so good to eat straight from the bowl! Another thing I learned during my mission: if the ‘dough’ doesn’t wow you, the burgers won’t either. Don’t be afraid to adjust the seasonings to taste.

For my first trial, I didn’t process the oats into a flour and they didn’t hold together very well when frying. For my second trial, I used oat flour instead of whole oats and they held together very well!

Our preferred method of cooking is on the skillet, fried in a bit of oil. The burgers get this crispy shell similar to a hash brown! We already have plans to fry the ‘dough’ in a skillet for breakfast.

We also tried them on the BBQ, which also worked well. Pre-cook them in the oven for about 15 minutes first to firm them up a bit.

Then I raided the garden…

On the side, kale chips and ketchup.

On the burgers, we had homemade BBQ sauce, ketchup, mustard, lettuce, tomatoes. The second night, we had guacamole and pico de gallo on top- incredible!

I hope you love ‘em too!

I think this comment from Dawn says it all:

“Throw out any of your other veggie burger recipes! Seriously. This. Is. The. One! No weird ingredients. I’m no gourmet foodie, I’m just plain jane and have regular things in my pantry and fridge and I had all of these ingredients. I added about 1 Tbsp chopped jalapeno (from a jar of sliced jalapenos). Love the sunflower seeds!! Do not over chop the black beans. I recommend mixing by hand in a bowl. I used my kitchen aid and they were too mush-i-fied. Even with my mess ups, these were very, very good. I immediately ate one from pan fried. The others I baked and will freeze. Then I will give them a try on the barbecue. Truly. I am going to remove other recipes from my Pinterest, and toss the others from my recipe box.Thank you for making the Perfect Veggie Burger recipe!”

Don’t forget, this morning is the last chance to enter the Glo bar Giveaway! (Your comments are amazing by the way)

What attracted me to this recipe is the pop of color, and the bold flavors in the list of ingredients. I wasn’t disappointed. I’m the only vespatarian in the family so I’m always looking for new options to try. Thank you for such a good veggie burger. No more store bought ones. I’m sold on making them at home.

Hahaha….now I’m just staring at the pictures in a daze and my mouth is literally watering.
P.S. I just took the last of my oil-free zucchini walnut loaf out of the freezer and enjoyed it for breakfast. Another great recipe…Thanks X 2!

These look ridiculously good! I am picky about my burgers too – definitely can’t have the mush in the middle. The other day I made an Asian-inspired version that was really good (http://wp.me/p16jDn-Ae).

I used quinoa flakes in them and I think the secret is using some sort of bread substance – like the flakes or what you did here with the oats/bread.

Ok, Angela! You keep giving me so many recipes to bookmark and try. I cannot wait to try this recipe! I love a good bean veggie burger as I actually love the soft middle (only made at home bc I hate all the crap in processed store bought varieties) so this recipe will be a nice addition. And, the health meter on these bad boys looks extremely high. Um, excellent for the bod and tasty too. This is why I love your site.

That’s like the EXACT dinner I was dreaming of having tonight! I’m dying to make my own veggie burgers (I’m not sure why I haven’t yet, it’s really sad!). I bought kale last night and am going to be venturing into the world of kale chips – SO excited!!

I made this with three medium eggs and it worked beautifully. Thanks for a spectacular recipe! We had them plain one night and in mushroom cheeseburgers tonight – both were delicious. I really like the texture.

I used the flax eggs and these came out nice and firm, held together great. Quite tastey. I used organic wheat flour instead of oat flour and replaced tamari soy with Bragg’s liquid aminos. Next time I’m going to play with the spices a bit.

Wow, these look so good! I had the most amazing black bean burger and sweet potato/quinoa burger in Wholefoods, London (England not Canada!) and since then I have been craving another fresh burger feast…this recipe should do the trick! :-) xyx

Oooh yum these look great Ange! I love your criteria for a good burger too, especially the last point!! I haven’t been a fan of the store-bought veggie burgers I’ve tasted, and the ones I try to make usually either have the cracking problem (especially when made with chickpeas) or the mushy problem (especially if made with beans!) I’m glad to hear these work! :)

I used fresh basil and it was amazing. Didn’t have flax so I used egg whites. Wish I had used one more. Think i used 2. Also, very important to keep hands really wet when forming the patties. Pretty time consuming but I’ll be more organized next time I make them. Delicious recipe!

I’m the same way about eating “failed” cooking and baking projects – unless it’s truly horrendous, I re-purpose it somehow or suck it up and chow down! My budget doesnt really allow for throwing away gobs of food, and I love that you don’t waste yours either!

These look absolutely jam-packed full of goodness! If you had to take a guess, do you have any idea how much protein these babies have going on? I’m looking to up my intake and these sound like an awesome whole-foods way to do it :D

I think you can freeze them raw, thaw in fridge or at room temp, and cook as usual. I also think you can freeze them already cooked (for both: double wrapped and put in air tight container), but I would imagine they wouldnt last quite as long in the freezer.

Sorry, I didn’t see your answer. Do you think I can still freeze them raw with the “real’ eggs in them? They really are good and I am quite proud of myself. I have not eaten meat for 40 years and these blogs are really helping me with new ideas.

@Mika: I include egg in my variation of the veggie burger recipe here (http://www.nbcphiladelphia.com/on-air/as-seen-on/Village-Whiskey-Veggie-Burger-62562777.html), and I freeze it with no problems. I form each patty and wrap it in plastic wrap, then stack and freeze them flat in large glass containers or Ziploc bags. I defrost them in the fridge or, in a pinch, quickly in the microwave. I always polish them off in under a month or so, though, so I can’t be sure how long they’ll keep in the freezer.

These are the BEST vegan burgers ever. You were right to suggest to throw out all the other recipes. For what it’s worth, I froze them (after oven cooking). Double wrapped them in baking paper and sealed them in a plastic bag (in pairs). They were just as delicious post-frozen, as they were freshly cooked. Re-heated them in the oven with freshly made hand-cut chips.

Thank you for the recipe, saved me hours of trying to find the ‘right’ one.

I have always wanted to make my own veggie burgers, but most of the recipes I’ve seen have things in them that scare me. This recipe has stuff that I already have in my kitchen – perfect!! They are going on tonight’s dinner menu :)

Is it too much to ask for the burgers to taste like meat also? lol… hamburgers are the one thing I really crave since going vegetarian. If you’re ever in the LA area, there is a place called Umami Burger that has THE most amazing veggie burger.. & it even tasted like meat! I didn’t secretly envy my family members’ burgers as we ate like I normally do because this burger was so darn good.

I input the recipe in MyFitnessPal.com and here is the calories and nutrition info on the veggie burgers based on 8 burgers. Calories 214, Carbs 12, Fat 11, Protein 9, Sodium 405, Fiber 6. I used canned black beans so the sodium would be reduced drastically if you used cooked black beans as per the recipe.

Those look scrumptious!! I’ve been on a mission to find a good homemade veggie burger and haven’t really succeeded. Any that I have found that I like are too squishy and ooze out of the side of the bun at first bite. Gonna try these ones for sure! I’m assuming I can omit the almonds and replace with more sunflower seeds without issue. My son has nut allergies so I can’t use them. Can’t wait to try them.

ok, you read my mind on the veggie burger thing!…i happen to be obsessed with eating 2 things right now–veggie burgers and vegetable gratins…i run across the same problem with my veggie burgers–that soft in the middle business…
thanks for making this vegan…will be making it for me and the kids while on vacation!

Your veggie burger requirements are very similar to mine! Only sadly I have no man whose heart needs melting with them :(

I actually had an amazing veggie burger made and invented by my Mum last week with similar ingredients and results. I can’t stand mushy inards when it comes to veggie burgers, and I have to limit soy due to my IBS.

I posted them here: http://www.almostovernow.com/2011/07/living-up-to-hype-and-recipe.html

SAME here!! I was just commenting on another blog that sometimes recipes/things I make taste great, and even if the cookie/muffin, etc doesn’t ‘hold together’ or is too runny and a little raw-ish (if it’s vegan, who cares!)…I eat it.

Or if I dont want it, I have a hubs and 4 yr old who will eat….anything!

99% of what I make we eat. I almost NEVER throw food away. It pains me too much. Call me el cheapo :)

Your veggie burgers on that silpat are PERFECT and plated up, with the bite marks, the ketchup/mustard…photographically I know how HARD those SHOTS ARE! and you totally rocked it. Great camera work!

Thanks for sharing. I love that Jenny mentions her meat-lovin’ husband requests them. I would love to try to make these. It would thrill me if my husband even remotely liked them, and this recipe sounds promising :)
I made your zucchini nut bread (with the struesel on top) a few weeks ago, and forgot to add the Baking Soda (whoops!). They were edible, but not share-able, so I froze them and have them for breakfast once a week…I don’t like wasting food!

Can’t wait to give these a try!! I think they’ll be up for a little later lunch today. Thanks for all the great recipes that you share with us. My whole family are becoming fans of your recipes as I tend to cook them up for them when they show up for a meal. I love that most of the recipes are easy and are made with items that I already have on hand. Thanks Angela!

I was also going to recommend this same recipe from Whitewater Cooks – it’s our favourite as well. I used to do it before I owned a food processor and it would take 2+ hours, now that I have one it’s is TONS faster to throw them together. mmmm, we’ll need a batch soon. In the cookbook, she recommends serving it with her tzatziki, that is my absolute favourite way of eating them.

Oh also, funny when you say BBQ as a method of cooking. I was confused because I thought you were adding a BBQ coating or flavor, but you mean grilling. Different words in Texas. Grill=on the grill. BBQ=with bbq flavors or smoked all day.

Upon that first burger shot my thoughts were…must make burgers. Veggie burgers ARE so hard to make well. When I get back from a trip I leave for tomorrow I’m making this recipe a kitchen priority!
Glad you liked all the comments from yesterday. All 1,000 or so of them! Very exciting!

These definitely get the award for prettiest veggie burgers I’ve seen! Gorgeous! This page has been bookmarked–your requirements are similar to mine and I agree that they are difficult to achieve. I have hope for this one!

“recipe is as dead to me as the burgers flippin’ on the McDonald’s grill!” >> harsh words! But, I totally understand where you’re coming from. There’s some recipes I do over, and over, and over. Like gluten free pancakes. Still haven’t been able to master that one on my own.

Also, I’m sure if someone had an issue with oats in general (as some celiacs do unfortunately) they could try quinoa flakes! They’re pretty comparable to oats in burger type recipes.

that’s so funny that you ended up with a recipe from the whitewater cooks. I was visiting a friend in BC a few months ago and she showed me her favourite cookbook – this one! I immediately copied several recipes and the veggie burgers was one of them. I have made them a few times and love them more and more each time! if you ever come across the cookbook take a browse through. there’s lots of other great ideas in there :)

I made a veggie burger using both oats and bread crumbs the other day, but it fell apart because I didn’t smash the beans enough first.
This one sounds amazing! I’m not of sauteeing veggies before adding them to the mix. I woner if they would hold up the same if I added crushed garlic and the onions finely chopped, but not sauteed…

I have both of the Whitewater cook books and both are a great investment. They have tons of vegetarian recipes that could easily be adapted to be vegan. I have made those exact veggie burgers, frozen the rest of the batch and used them within the next 2-3 months and they still were AMAZING! Easily some of the best homemade veggie burgers you will ever find.

There is something about the hot summer weather that has me giving up my daily hot oatmeal in lieu of craving cool overnight oats with berries and refreshing green smoothies upon rising every morning. That, and an amazing veggie burger with all the fixins whenever I work up an appetite. I must say that your recipe post came at perfect timing :)

I can’t wait to make these for my family to try. Usually the idea of “veggie something” makes most meat-eaters cringe at the idea of some strange-looking textured soy with ?? ingredients. I guess I don’t blame them… I am truly excited when I make a delicious vegetarian or vegan dish that even the most carnivorous types find they surprisingly love. Success! It really is the best thing sharing your recipes and other delicious whole food-based dishes with friends and family. Thanks for the inspiration Angela!

Hi Angela,
I am so sorry to post this here, but I did not see an email contact on your blog. I LOVE your blog and read it daily. On another blog, I found a recipe for no bake homemade crunchy peanut butter cups and from what I can remember she sprayed the muffin tins first, then put chocolate chips in the bottom, then mixed up a gluten free mix of peanut butter, brown rice crispies and some other ingredients (wish I remembered)! =( So it was like an upside down peanut butter cup. Any help or ideas on how to find, create this recipe??
Thank you!!!
Kelly Kurcina

Whenever I make veggie burgers at home I always add nuts or seeds so they don’t get mushy! I can’t stand taking a bite into a veggie burger and when you look down you’re only eating a bun beacuse the entire “burger” fell apart and fell onto the plate.

Those look insane! I’ve been wanting to make a good homemade veggie burger lately (LOVE your spelt ones by the way) but I have so many saved and curious to try that it’s become overwhelming. This one just made it to the top of the list. As soon as I get all the ingredients my food processor is working its magic!

I’ve been looking for a veggie burger recipe for a while now, but was scared off by the ingredients and texture (my list of requirements is similar to yours…though I’d be happy if my meat-eating family would at least taste them!). These sound yummy…can’t wait to try them! Thanks Angela!

Thank you! Thank you! I am slowly transitioning back to a vegan diet after a couple years of eating meat again, and burgers are one of the things that I have a hard time giving up. I am so excited at the prospect of a tasty veggie burger that my husband might actually eat! :)

Think pinto or white beans would work? I have a bunch of them….
Also – OMG where do you have that kale chip recipe? We are crashing the in-laws pool this weekend, I figure the least I can do is bring some delish food!

Oh how exciting :D I am also quite picky about veggie burgers, but unfortunately I also have different tastes to my partner (he doesn’t like nuts, or oats). I could see myself trying to modify this recipe to suit both of us though, especially if I process some of his disliked ingredients to unrecognisable form!

I’ve been on the hunt for a good veggie burger recipe because I’ve tried so many frozen kinds that were flops. These look perfect and I’m so glad to see they don’t contain any nuts that I’m allergic to. :D

These look sooo good, definitely making them for my family’s camping trip next week! I’ve been on quite a quest to find the perfect veggie burger as well, I find they always crumble and don’t hold together well! These look like they’d do the trick!

hmm good question! Im sure both ways would work. I’d be inclined to pre bake them for 15 minutes, cool, then freeze. Then cook them til cooked through when you need them again. I will have to try this next time!

Oh myyyyyyy!!!!!! I made these tonight since i had almost all of the ingredients available and they were pretty darn good!!!! My husband was surpised that a veggie burger could taste this good he asked me to pack up a couple of patties for him to take to work =)

I subbed egg whites, pepitas (i ran out of sunflower seeds), spelt flour, soy sauce and the unwanted end piece of an eziekel loaf. This recipe is a keeper. Thank you Angela! I’ll be making a full batch this weekend ;)

I was introduced to your blog by my beautiful DIL, Laura @ http://thespecialtreatsoflauraslife.blogspot.com/. I have loved it ever since. We are getting ready to go to the beach and I think one of my other DIL’S that is newly expecting will love this recipe! I’m going to whip up a bunch to have for lunches when anyone is looking for something good, tasty and healthy!

Those veggie burgers DO look perfect!! I’m soooo glad this recipe meets all your requirements, that means it’s definitely yummy I’m sure!! It looks great! I just read the ingredients and noticed we have almost everything currently, so looks like we will be making these burgers ASAP! Thanks again for sharing!!

Hi Angela…I am going to try these … they look delicious … of course your amazing pictures making everything look good !
I have a recipe on my website that is similar … check it out …
http://healthymammas.com/2011/06/09/whitewater-veggie-burger/ (however it has eggs)
It’s from a cookbook from Canada called “Whitewater Cooks”.
:)

I made these veggie burgers last night for my brother who is visiting. He is 20 years old and works on a trail crew (ie: he eats more than anyone I have ever seen)! After eating half of the burger, topped with avocado, tomato, lettuce and catsup, he exclaimed, “this is delicious! Definitely the best veggie burger I have ever had!” Thanks for the great recipe, Angela.

Made these yesterday. The flax “eggs” gave them tons of moisture. They held together perfectly. I baked them and they were a little dry but absolutely delicious and very filling. I will fry them next time….there definitely will be a next time :)

Angela I just made these and they are AMAZING!!! You definitely have perfected your veggie burger recipe, I’ve been making your vegan black bean burgers and they’re really good but these are out of the world!! Thank you so much!
PS: I loved your post on how to organise your day, very useful :)

I made these last night and they were awesome! My non-vegan boyfriend even said they were better than any burger he’d ever had! And so filling too…I’m excited that we still have six more in the fridge!

Made these last night and they were outstanding! Made a few changes to the original recipe by adding 4 ounces chickpeas (drained), 1/2 teaspoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon red chili flakes, and 1/2 teaspoon celery salt. I also substituted ground, roasted & salted pistachios for the almonds and sunflower seeds just out of personal preference. The result was magnificent! Thank you for sharing!

I COMPLETELY understand! Regardless of whether I’m running, training, sprinting, doing tabata – you name it, I re-tie. And you have to tie your shoes standing up. Otherwise you get up and they’re too loose.

I am eating this burger right now….it is delicious!!! Thank you so much for an unprocessed Morningstar alternative Angela and Jenny! Also a plus that I can freeze some for later. I am working 10 hr days so I always like big batches of food I can make in advance :)

I made the veggie burgers for the first time in my life and it worked very well! I changed the recipe a bit to use the stuff that I already at home: instead of oat flour, I used oat flakes (half) and oat brans (half). Also added a bit more soya and EVOO to stick them better together. I substitued the sun flower seeds with pumpkin seeds. For my own taste, I added more cumin, paprika and red hot chilli flakes.

And I am very proud to announce that after two failures I finally managed to make your vegan dinner rolls. They went so well together with veggie burgers! Thanks a lot, Angela :)

The burgers rock :D Since I didn’t have breadcrumbs and didn’t care to process oats into flour, I used chickpea flour and spelt flakes instead. It worked great :) They are so chewy and crunchy and delicious. Thanks for the recipe

Yes I do care about that. I’ve had them remove them a couple times before but it looks like they are back. Just emailed them again, thanks for letting me know (I dont see the meat ads on my PC for some reason)

These burgers were amazing! I have been following your blog for a few months now and have gotten some of my favorite recipes from you (your tomato basil sauce is life changing!). After reading about all of your trials with these burgers, I knew I had to try them just because of all the work you put in! They did not disappoint. The texture and flavor were perfect. Thank you so much!!

This was my first try at making veggie burgers today and these were really good! I ended up making very thick burgers so I only had 4–I ate 1.5 little ones with a salad and some gluten-free chips for lunch. They were really good, except that I would probably use just a pinch of seasonings instead of whole teaspoons next time. Can’t wait to repurpose them this week!

Made these the other night and thought they were fantastic! I used a dill yogurt spread and veggies to top it. These are going to be a staple in my freezer :)
Photo proof on my recent blog post, too:
http://slofoodie.com/2011/07/20/i-give-credit-where-credit-is-due/

I made these last night and they are AMAZING!! My favourite veggie burgers ever. We didn’t have almonds so I used all sunflower seeds, and my husband is GF so we used more ground oats instead of bread crumbs (we don’t keep GF breand crums around).

The best part about them is the crunchy texture. In attempting my own recipes, I’ve only ever achieved mushy bean lumps. I baked yours, and they got a gorgeous brown crust. I will make these FOREVER.

This veggie burger is SO GOOD. I made them last night and I am going to make another batch today to freeze and eat whenever. The nuts in it really make the flavor and texture. This is so much fresher and tastier than getting the ones from the store, and easy to make too. I’m sending the recipe to my mom!

Tonight I tried your perfect veggie burgers…..I must say….pretty perfect. I must make really thin burgers ‘cos one recipe for me makes 12 burgers. Biggest test will be how they stand up after they have been frozen, as that is where most of the veg burgers have failed me.
I am hoping for the best ‘cos these were beyond good!!

I didn’t have any oat flour so I used garbanzo bean flour also to increase the protein. I also used pumpkin seeds instead of sunflower seeds and toasted all the nuts. These were so incredible! They made even picky eaters happy.

Thank you! I just made this recipe and these are the best veggie burgers i have ever tasted. I have had no luck finding any that didn’t get all soggy. I actually subbed walnuts for the sunflower seeds because i didn’t have any and they still turned out wonderful! :) keep up the amazing work!

Made these a few weeks ago and they were delicious and addicting! I ate the whole batch in an embarrassingly short period of time! I will definitely be making more and the extras will go straight to the freezer!

I have tried and tried different vege burgers and I finally found a WINNER!! We had these on WW buns, fresh veges and salsa. My husband raved and raved on the texture and taste. They do take more time than others but I will double the recipe next time and have plenty on hand.
BTW I made my own Oat flour in my coffee grinder and used cilantro as I was out of parsley.

Coming up with a signature veggie burger is definitely on my cooking “to-do” list. Crazily, I have never tried making my own, either from a recipe or on the fly. Perhaps this is the kick in the pants I need to try making my own – I definitely have the flavour combination already mapped out in my head :)

Made these awhile back when you first posted, and loooved them! The texture was exactly what I had been looking for in a veggie burger.

I want to make them again this weekend for some friends who are coming over, but one of them might be allergic to black beans, but not kidney beans. Was wondering what your thoughts were on substituting red kidney beans for the black beans?

Just tried the recipe and it was delicious! Even my non-vegetarian friend loved them! I just have one question…mainly about aesthetics. I ground my oats into flour like you said in the recipe but I noticed in your pictures that you left oats whole…did you add more oats or just leave them whole? I love the way you can see all the ingredients in the burgers themselves!

Angela, these were AMAZING! I finally made them Sunday night for my boyfriend’s birthday and we were both enamored. This recipe is a gem and you are a beautiful person to share your glow with us daily. Thanks for the burgers and everything else :)

I made these tonight, halving the recipe, and they were by far my favorite homemade burger. This recipe will definately be added to my book of make again, and again recipes. Thank you for sharing this recipe. I have been disappointed over and over again with veggie burger recipes. This one is a keeper!

Being vegetarian I definitely will try these. I like my burgers lightly fried but I will try all the
methods. They look very nutritious and are packed with flavours. Thanks for sharing your recipes with us. Oh and I will also try the buns.

Hi, I just had to stop by and leave a comment because I made these burgers last night for me and a friend who was visiting and OMG, AMAZING. Really.,… we both liked these even better than meat burgers any day! I will totally make this recipe forever!!!! Thank you!!! I did add a little curry powder to the mix as well…. YUMMMMMMMMMMM

think Ive heard from readers in the comments who have done this successfully. Just make sure to thaw completely before cooking and it should be fine, but I havent personally tried it myself. Goodluck and let me know how it goes!

Im glad to hear your daughter enjoyed the burgers Sue. :)
I think Ive heard from readers in the comments who have frozen the raw patties successfully. Just make sure to thaw completely before cooking and it should be fine, but I havent personally tried it myself so im not 100% sure. you might want to take a look through the comments. Goodluck and let me know how it goes!

I’d like to hug you or shake your hand or write you a thank you note. These were perfect! They stayed together well and made my 4 year old happy. The instructions are thorough and easy to follow. Huge thanks!!!

Hi,
What do you think would be a good almond and tamari substitute? I have such a hard time with vegan/vegetarian recipes because my son is allergic to all nuts, dairy, soy, goat, sesame seed, kiwi, gluten and egg whites. So whenever it calls for almonds or cashews or soy I don’t know what to do.
Any advice?
TIA
Danielle

For the chopped almonds I would just use more sunflower seeds if you want to. Chickpea miso sounds good- I havent personally tried it, but if you like the taste then go for it. Otherwise just omit the tamari add a touch more liquid and then season with salt and other herbs to taste.

I’m a newbie 2 these deliciously wonderful healthier options of cooking. I wanted 2 tell u how plzd I was 2 stumble onto ur website via Pinterest! I haven’t had much experience in cooking this way, nor tried many recipes yet. But I wanted 2 tell u wat happened 2 me when I was making my first “raw” bread recipe. I added a few “extras” I had on hand which sounded like it would be yummy in the bread recipe, & after putting it together & spreading it on sheets for dehydrater, my friend & I tasted it, & both had the realization that they would b delicious prepared as “veggie burgers”! So we pan-fried them up in some coconut oil, & voila! The best veggie burger I ever knew could b had! We scraped a whole sheet of it off & made into more “burgers” to have later. Very “meaty”, chewy, well formed & stuck together texture. I actually think I could live w/o meat if I had 2 after this cooking adventure. I’m psyched 2 try different variations now. I am wanting 2 make it into a breakfast patty w/ the addition of fresh sage. The main recipe called 4 wheatberries sprouted, namu/shoyu or soysauce, sunflower seeds, & a few other ing. I added pulp from my omega juicer & some pumpkin seeds, & a cpl other things & BAM, Magic! Thx 4 sharing YOUR delicious endeavours! Keep em comin!

O, we had them on a delicious, healthy whole grain sunflower bread from Aldi’s that was only $1.49. I’ve seen it in the big chain groc store for $3.59. I made a mixture of sliced cherry tomatoes, splash of braggs apple cider vinegar, evoo, chopped cilantro, fresh crushed garlic & a pinch of seasalt to put on the sandwhich, & assembled w/ thinly sliced yellow & red sweet peppers, avocado slices, & spinach leaves. It was as beautiful as it was delicious.

Made this recipe for Mother’s Day (my daughter, son-in-law, and I are vegetarian), and they were the best veggie burgers I have made yet. I did pre-bake them, but they stayed together on the grill!!! Reheated leftovers were delicious too. I have yet to try pan frying them. I bit time consuming (most things worth eating are) but I am sure next time will be faster. Those flax eggs are amazing… Thanks for posting! They got an A+!

I made these yesterday.
My spin: added nutritional yeast, used cilantro, and opted for eggs (no flax seeds in house).
I topped with Kale pesto – ARGGGH so good.
thanks for sharing.
I look forward to your posts!

Hey Teresa, I think the breadcrumbs help it stick together, so I’m hesitant to say ground almonds would work perfectly. That being said, I think it would still hold up fairly well enough to enjoy them! Let me know if you try it :)

Thank you, thank you, thank you! These burgers are amazing! It’s been so hard to find a vegan burger recipe that doesn’t fall apart AND tastes great. My partner and I were floored when we took our first bite – so good! Hooray! Thanks for this recipe, and your wonderful blog.

Thanks so much for posting these–we love love loved them! (FYI for other parents: kids thought the parsley was too strong, so I’ll cut that down next time…but it was mellower on day two.) The grown-ups, though, liked them more than the huge chipotle black bean burgers from Costco–previously the only kind of meatless burger my husband could tolerate! Yay!

I stumbled onto your blog searching for a veggie burger recipe. I’m so glad I did!!!! My son and I seldom eat meat but my husband prefers meat burgers whenever he has a choice. Since I already had all the ingredients, I made these tonight and let me tell you: THEY WERE THE BEST BURGERS EVER!!!!! My son asked for a second one and even my meat-loving husband declared that they were better than the beef burger!!! Now that’s a compliment! I’m looking forward to reading more of your blog and discover some more gems. Thanks so much for posting this recipe.

I could eat a veggie burger everyday, and everything you mentioned about MUSTS, I agree 100 PERCENT. I don´t like them mushy, I like them firm, I don´t want them crumbling. I do use tofu in mine, and one of my favorites is my portobello tofu burger, which is always PERFECT, but this is one I will definitely try with a few tweaks. Thanks!

OMG! Just finish eating it.. They were AWESOME!!! I am not a vegetarian so I’ve got to tell you I wasn’t expecting to much out of this recipe (it also was my very first time eating veggie burger..). You definitely convince me on this one!! Wow so freaking good!!! Thank you for sharing these delicious recipes, I can’t wait to try another one!!!!

This sounds great! My son was born with cancer and after a bone marrow transplant he has been cancer free for 7 years. I’m a private chef but at home I try to cook very healthy food to help ensure that he will be around for many many more years! Like most 8 year olds he loves burgers. I know this will make both of us happy.

We had been looking for a good vegan “burger” recipe. Made these last night. Crazy, insanely good. Made it into 6 patties. Used chives instead of parsley. We couldn’t stop thinking/talkiing about them all evening. My guy first thing this morning asked if I’d frozen the rest. I said, “Yes. Do you want me to thaw them for tonight?” We both said yes at the same time. Passing the website on. Fabulous!

thanks so much for your quick response! i can’t wait to try them. i am living in Shanghai and it is near impossible to get veggie burgers here…although I can’t complain as their soy/tofu selection is spectacular

My husband found your website and I am so glad he did. We have made these veggies burgers twice in the past month and I love them. I premade and frozen them to take camping this past week. They were wonderful warmed on the grilled and shared with friends.

I just made these burgers tonight for my family. Keep in mind my family love loves steaks, when I say that they were GREAT! Everyone really liked them and were so satisified aftewards! I used braggs amino liquid in place of the soy sauce and it was really delicious! I served the burgers on ezekiel english muffin buns which were perfectly hearty and delicious. I also topped them with carmelized onions and jalapeno mustard. Thanks for a wonderful recipe! Keep up the great work and recipes..I use your recipes ALL the time!

I too have endured failure after failure trying to reach veggie burger nervana. Hopefully this recipe will be my redemption. Will try this very soon. If they taste as wonderful as they look, I’ll be one happy veggie burger eater!

Hey Jamie! They are food for life Ezekiel brand buns, often found in the freezer of the natural food section in many grocery stores. Hope you can locate em! They are very thick & dense but quite nutritious and tasty.

OMG! These are SOOOOOO GOOD! My hubby can’t get enough of them and he’s a total meat burger lover. I served them and your turkey zucchini burgers at my daughter’s 3rd birthday party this past weekend and everyone from the kids to my pickiest uncle LOVED them all! Thank you so much for your fantastic recipes!

I followed the recipe exactly and it came out very well! delicious!
I may try next time with another fresh herb since parsley isn’t my fav, and i added too much liquid when I was blending my beans so my burgers were a little soft in the middle but I dont mind!

I’m from South Africa and my husband and I have recently changed to a whole-foods, plant-based diet. These veggie burgers look great but I must ask you what “flax” is. Is it the same as flax seeds? I know that eggs are usually a no-no in the vegan diet but if I were to add eggs, how many should I use?

I read this yesterday, and made it today! I added 3 inner stalks of celery w/leaves and used green onions instead of yellow to brighten the flavor. To save time I loosely pulverized the carrots and celery in my food processor and chopped the almonds in my little coffee grinder. I didn’t pre-cook the onions and garlic. Smashing them flat and cooking them on the stove on med. heat worked great! I plan to make them for tacos next time with avocado, tomatoes, lettuce, and spicy salsa. So delicious thanks to all your experimentation!

I’ve been wanting to try this recipe for months now and finally did this past weekend. These were by far the best veggie burgers I’ve ever tasted. I vow to never buy another frozen veggie burger. My 20 month-old son gobbled one up too, saying “yum, yum” the whole time he ate it! Thank you for all the great recipes. You are an inspiration!

Thank you so much for this recipe! I have tried too many to count recipes for veggie burgers and while they are tasty, the texture isn’t there! These are perfect:) I subbed a few things only because I was using what I had in my cupboard but stayed within the same ingredient type. Yum o!!

Tried these last night. They tasted completely amazing. Though, in the pan they mostly fell apart. I had dry black beans in the beginning and I’m thinking maybe they weren’t cooked enough to create a mushy ‘meaty’ kind of stickiness. I also threw a bit of left over rice in them which may have dried them out. Thoughts?

I also subbed sunflower for pumpkin seeds – it was great.

I had a few meat eaters over for dinner who had never had a veg burger before. Weren’t they lucky to have a tasty one on their first time! haha :)

Thank you so much for the amazing recipe! I made these for the third time tonight and I have enjoyed them so much that I made a big batch to freeze! Also, I made them for a cookout recently and they were a hit. GREAT recipe!

These are absolutely AMAZING! So so good…I’m in love. This was the first of about 100 recipes you have that I want to try, and I’m not even vegan, although I’m seriously considering it now! So excited to try some more :)
P.S. I voted for Oh She Glows for the 2012 Veggie Awards! Good luck!!

I finally made these for dinner tonight. They are totally worth a little bit of effort! It’s really not hard to make, and way above frozen. Even my 20 month old and 4 year loved them- and they are the thoughest critics!

My 5 year old granddaughter and I just made these. Though she was having fun making them, she was sure they were going to taste “gross”. I let her do the final mixing with her hands – she licked her fingers to clean them off, not realizing she was going to have to taste this “gross stuff”. Her eyes got huge as she said “Oh, these are great!” I could hardly get her to quit eating the mix before it was cooked! They are awesome, Angela!!!! Thank you for sharing this great recipe!

Tried these tonight for dinner in a wrap with sliced avocado, grated carrot and baby spinach with trickle of lemon juice, absolutely delicious!
You inspired me to become vegan and i have been going strong for almost two weeks! i feel amazing, sitting in lectures i find i my concentration has improved a lot! and i have so much fun trying all your recipes. I even sat and ate a bean, spinach and hummus sandwich whilst the rest of my family scoffed down egg and mayonnaise sandwiches on a picnic. They think I’m crazy!
Keep up the great work :)

i’ve been following your blog for over a year now and this is my first comment… i just have to say these burgers are nothing short of MAGICAL. like talking dolphins and unicorns dancing in your cereal bowl magical!!!! you have no idea how long i have been searching for a burger like this!! it’s absolutely perfect and i’m drooling thinking about it. i’d completely given up and i wasn’t even going to try this one but so many of your recipes have changed my mind, so i gave it a shot.

I bookmarked this recipe a while ago, and made it tonight. Talk about delicious! Dense, flavorful and *not crumbly*. Absolutely perfect, way to go. The flax “egg” didn’t achieve a gelatinous texture (what I assume it was supposed to do) but I threw it in anyway, I was a little concerned because the mix seemed really dry, but once I had it properly blended, it was perfect. I pan fried two, and put the rest on parchment paper to freeze, I’ll bag them once they’re frozen.
I had mine with some sweet vidalia onion jam (recipe fromThe Chew), and it was incredible.

Just wanted to report back after trying this recipe. My family and I LOVED them! Finding a good veggie burger in the store is so impossible, so this recipe was a godsend. Instead of flax for the “eggs,” we used chia seed, since it was all we had. Worked great. The kids loved them as well! I cooked on my electric griddle, but next time, I’d like to try baking them in the oven or putting them on the grill.

Thanks for such a great recipe. I switched to garbanzo beans instead of black beans and added only brewers yeast to your recipe. We top them with a spread made from fresh basil, feta cheese and mayo. Have lost track of how many people haves stated its the best veggie burger they have ever had or I don’t like veggie burgers but like this one. Thanks again and I share this site when asked.

It was more work than I thought making these veggie burgers, but it was definitely worth it:):):) I served these to my Mom (who is a carnivore), and she thought they tasted better than meat!! Thank you so much for sharing, this delicious recipe will be a stayer on my dinner menu:)

Our family has recently gone vegan (after watching Forks over Knives) and I’ve been searching for a veggie burger that sounded good. Stumbled across your recipe and I’m sooooo glad we did!!! I made them tonight and everyone was very pleased :) They are filling and quite delicious! Thank you so much for sharing!

New to your website and am enjoying the culinary appeal. I was excited to find your burger recipe. Although a raw foodist, I was hoping I might convert the burgers by possibly using sprouted black beans and replacing the bread crumbs with almond meal. What would you suggest? I would love to have “a go to” veggie burger for my family/friends and not fully converted raw vegan husband. Thanks for sharing your talent.

Thanks for the great recipe! We just has these for dinner and they were amazing!!
We’ve tried a few veggie burgers in the past, but none were worth the effort to make again.
We will definitely be mak long these again!!

Thank you for these. I’ve been vegetarian for 20 years so have eaten a lot of veggie burgers over the years (homemade and commercially prepared). I just ate one of these veggie burgers hot off of the skillet with a little veganaise and some pickles and it was the best veggie burger I’ve ever had. Really. (And I’m kind of stoked that it came out of my kitchen.)

Also of note, I’m pregnant right now so am extra picky about what I eat. I feel so good about every single ingredient in these, and that just doesn’t happen very often for me. Even a lot of vegan recipes I see have stuff in them I don’t want to eat (or feed my family). We often end up eating super super simply prepared foods around here because I’m not good at making my own recipes and I don’t want to eat what I see in recipes I read. So, I’m a little bit in love with your website right now. There’s so much here I want to try, and everything I have tried so far has been super healthful and downright delicious.

Last night I fed these to my husband and toddler, and they both loved them too. After dinner we had banana soft serve swirled with peanut butter and strawberry chia seed jam. We’re eating a whole lot of Oh-She-Glows food around here–and *loving it*!

I am thrilled to give these a shot! My hubby, who recently went vegan with me still gives me a hard time about the horrendous veggie burgers I made years ago that tasted like crunchy, salty oatmeal. Question for you though: any suggestions for substituting the almonds? Our son is allergic to peanuts, tree nuts, sesame (along with egg and shellfish). I was thinking maybe chopped mushrooms and barley or something, but I’m worried about the mush-factor. Love your site! It has been so helpful and inspiring:-)

Total HIT!!!
I made these last night for a bbq for our “healthy, organic” bunch of friends. No one touched them at first because they thought they were store bought…! but once they found out the veggie burgers were home-made, they dove in! And man, did they dive in. Everyone LOVED these! I milled the nuts in my coffee grinder and added cilantro and basil instead of parsley (its what was in my fridge/garden) :) Would def make these again. Thanks for the recipe!

Made my first batch of Perfect Veggie Burgers, and they are delicious! The batter was so tasty, and they are crispy on the outside and moist on the inside, after being baked. Looking forward to not having to buy the boxed burgers!

I tried making these last week, but they ended up being super crumbly :( I couldn’t make them stick into patties and after 20 minutes and making only 3 decent ones I gave up and threw the rest of the mixture away. I have no idea what I did wrong, I followed the recipe, except for the flax egg, which I replaced with 2 normal eggs. These looked so good, it was quite disappointing; I might try making them again some time though… I just need to get over my failure haha.

I made this tonight and they were delicious! Yum…definitely the best veggie burgers I’ve made so far. Crispy on the outside, firm in the middle. The best! My kids even loved them and they’re my hardest critics. Thanks so much for posting this!

I made these last night and we were not disappointed. My husband and I both thought these were the best vegan burgers I have made yet. They are hearty. They hold together very well, they did not dry out in the oven. These are the Best Vegan Burgers In the Whole World!

These are excellent. The recipe is flexible too–I added shredded zucchini and red bell pepper along with the carrot and it’s great. If I wanted to freeze them do you think I should cook them first? Or just throw them in the freezer in patty form and take them out and fry em up?

I’ve tried both methods and recently discovered that I prefer to cook them first cool then freeze. You can wrap them in tin foil and just pop them in the oven to reheat. A reader told me this trick recently!

These are AMAZING! I just made them last night, and had one for lunch today – I can’t thank you enough for this recipe. I have never had a good veggie burger and these are the BEST I’ve ever had!! Thank you thank you thank you!!

I made these burgers for the 374th time tonight (I really don’t know if that is an exaggeration or an estimate!) and of course, they were absolutely delicious. I’ve been meaning to comment for the longest time now, to finally thank you for creating the perfect veggie burger. :)

These burgers look amazing. I have posted a link to your fabulous recipe under my own recipe for veggie burgers, do take a look when you have a chance. I have also recently published a cookbook on healthy Indian food.
https://cook2jhoom.wordpress.com/2011/11/20/i-love-a-good-veggie-burger/

Hi Angela,
I have a quick question before I make these on Saturday:)
I noticed in the photos that there are whole oats in the mix but the recipe calls for oat flour. Did you put rolled oats in there or are my eyes playing tricks on me??

What can I say except I LOVE YOU!!! I still have to make this recipe which I will do so tonight after I take a quick snooze. I just love the fact that you gave quick tips on how to substitute items you might not have handy which is awesome for me! I don’t have to go grocery shopping for a new recipe. I’ve been trying this new vegan diet but every ingredient is like a treasure hunt so THANK YOU for making this recipe stress free!!!!!

Made these and froze them. They’re perfect for whenever you want a burger. So far, this is my favorite burger, but there’s STILL something missing; not quite sure what it is for my taste, but it needs just a bit more “bite” in the flavor as well as the texture (although this is one of the better textures yet); just be sure to make the patties really thin or they can still be a bit mushy. Thank you for sharing this wonderful recipe.

I’ve recently been eating lots more protein in the way of meat to put on weight. I know beans etc have lots of protein, but I’m not that partial to them. This is definitely a huge success for me and my veggie partner and it means I can go back to eating less meat. The flavour and texture of the veggie burger is gorgeous. I can honestly say we are both enjoying them and they freeze perfectly. I really appreciate the recipe.

There are a few things I compare to a unicorn; do they really exist? The perfect veggie burger is one of those things. These sound wonderful and I can assure you, if they are, I will spend as much time as needed to make enough to stash away for future munches.
Thank you (and Jenny) for the recipe. I can’t wait to make these :)

Hi Angela! Greetings from Buenos Aires! I have to say I’ve tried many of your recipes and enjoyed them all! These burgers and the frozen chocolate/avocado cake being 2 of my favourites! I was inspired by some vegan burgers I had while visiting my brother in Paris earlier this year, and tried adding some cinnamon to the recipe (quite a bit actually cause I’m a big cinnamon fan, hehe). They are AWESOME!!! thanks for sharing!!! Also looking forward to your new vegan how to series! I’m a vegetarian, but try to be as vegan as possible… Baby steps I say! :)

Angela, thank you for this recipe. I’m planning on making a double batch and freezing them. Also… spending a lot of time on your site this week, as you are an inspiration for trying to eat more REAL food. In my almost 10 years of vegetarianism, I’ve leaned on faux meats way too much, and I feel like I should be providing my body more real non-process ingredients. So thank you for all that you do and all that you provide here. I really do appreciate it.

Ooh, excellent! I’m eating them right now! I wish I had bought some buns to try them on, but they are great “straight up” with pickles, ketchup and mustard. I might try them with sauteed mushrooms, too. Can’t wait to feed these to my omni family!

These are so freaking good! I’m eating one right now on a bun with sriracha, homemade spicy hummus and spicy pickles! I had to come and tell you how much my hubby and I enjoy them! I made a double batch this time and am glad I still have some in the freezer! Thanks for all of your awesome recipes!

Hi Angela, I wanted to take this opportunity to say hello and introduce myself. I’ve been following you for just about a year now and I am really enjoying all your creative recipes. Thank you! I tried this recipe last week and it was a big hit with me and my son, he even asked me this week to make it again. You can’t ask for more then that ;) Happy New Year and I look forward to more of your creative genius!

I was wondering can I use another type of bread for this recipe as I don’t have ezikel bread . Plus am confused about what oats I should be using, I have oatmeal at home and wondering if that would work ?

ok, so i have been wanting to try a homemade veggie burger for quite a while. tonight was my first attempt, and i must thank you for doing all the taste testing and work on this recipe. it was absolutely delicious, and i will never eat another premade veggie burger again. the texture is fabulous, and the spices were perfect. thank you for sharing this delicious recipe!

Made these tonight……omg…..so good! There is no need to ever eat meat when there’s a replacement that’s as good, or in this case better! My 6 year old and 18 year old loved them too. Topped them with all the traditional burger fixings! Thank you from Dorchester, Ontario.

Wow… my compliments to the recipe creator…. this truly is the perfect veggie burger. SO good. I just made a batch and then cooked one up for myself. Had it with a skinny flax bun, bbq sauce, lettuce and tomato. Yum! im so excited to have found this recipe!

Hello! Just wanted to say THANK YOU so much for this wonderful website you’ve got full of delicious recipes and great resources. My family and I (husband and son) decided we would go vegan last year and if it wasn’t for your recipes, I am not sure we would have made it. My husband was super skeptcial at first but everytime I tried one of your recipe he was happy and in awe of how delicious a plant-based menu could be. I have even gotten my picky two-year old to eat some of your recipes. We eat these burgers almost every week and the lentil loaf on special ocassions (we love it). I made the avocado pasta last night… my son devoured it. You are a great inspiration, thank you so much for helping me and my family change our lives in such a positive way. I will continue sharing your website with vegans and nonvegans alike!

Thank you for such a great recipe. It’s a snow day today (yippee) and I decided to make this recipe as a treat for my daughter and husband ( and myself of course!). They were delish!!!! My husband despises mushy burgers and these were the first I’ve made that were a hit. We paired it with a vegan Cesar and your lighten- up crispy baked fries. Mmmmmmmm. Thanks for a fabulous lunch on our snow day :-)

These look amazing! I am not sure if you already answered this somewhere in here, but I couldn’t find it. I am allergic to almonds but not other nuts- could I substitute maybe walnuts instead?
Thanks!
Katie

I just made these veggie burgers for the second time. They are so good I can’t stand to be without them! I have only been a vegetarian for six months and I was disappointed with my choices in the grocery store. I tried other recipes, as well. Having a supply of these in the freezer really helps me with my commitment to vegetarianism and that gives me peace of mind. Thank you!

I am very happy to report that this recipe delivers as promised! Having had more than a few disappointing attempts at making a veggie burger I refused to get my hopes up this time around. Much to my delight I now have a recipe for veggie burgers that cook through, don’t crumble at all, are firm and crispy on the out side and can be frozen and thawed without issue.

I don’t tolerate oats so I swapped out the oat flower for brown rice flower and used 3 real eggs and they were still great.

Frying is the only way to go. I got only 5 burgers out of the recipe, because my super carnivore husband needs to feel like he is eating a manly burger. Because they were so thick, I microwaved them for a couple of minutes after the outer portion was crispy and nicely browned, to be sure that the center was hot, since I had assembled the patties the day before, and they went to the frying pan from the refrigerator. He loved them, and he doesn’t love anything I make. I stored the left over burgers in the freezer, and I will thaw and microwave for lunches. YUM!

I made these last night and oh my goodness, heaven in my mouth! I LOVE the texture, everything works so well together! The only thing I changed was instead of parsley I used cilantro because I’m obsessed with it. I fed one last night to a carnivore friend and she said it changed her life a bit :)
I’ve made some really tasty veggie patties in the past, but they’re always mushy and fall out of the bun, etc etc. Delicious or no, the falling apart was annoying.
This recipe, the consistency is perfect.
I will be making these again and again, thank you so much!

Hello Angela,
I have made these burgers twice now, and they are so good. I eat them with some lettuce, tomato, cheese and avacado – no bun.
I made them again today and copletely forgot to add the seeds ad nuts, but they still taste great.
Thank you for a great vegan burger, and other vegan recipes.
.

I made these tonight and they were delicious! Given that I had to make quite a few substitutions, I think the star of the recipe is the sunflower seeds! I used chickpeas for the black beans, rice for the oat flour, skipped the almonds, and used celery leaves for the parsley. Because I didn’t have the black beans, I went with another writer’s idea and used basil (dried), along with cumin and few dashes of fennel seeds. Crunchy and oh so good! Glad I made a full batch for myself – lunch for the next few days of 12-hour shifts. Thanks!

You are darn right about these being the perfect veggie burger!!! My son has even requested I make him a batch to take back to school with him. I will definitely be keeping a batch of these in hand. Thank you for such a great recipe.

I made these the other night…verdict? So good! I made a few modifications though (wanted to use what I already had on hand): used whole wheat flour instead of oat flour, pecans instead of almonds, 3 slices olive bread loaf instead of bread crumbs, sesame seeds instead of sunflower, peas instead of grated carrot, pinto beans instead of black. The whole wheat flour probably made these more dense, but they were still great! I used leftover patties for breakfast borrito’s (heated in skillet, then crumbled).

I love to cook, but as I was making these I thought to myself, this is a lot of prep work for veggie burgers. When they were done, I realized it was so worth it. They are delicious! The best I’ve had. Next time I will double the recipe and freeze them into burgers and “meat”balls. Yummy!

I made these last night for the first time and they were fantastic! I forgot to mush up the beans and that turned out to be good. I added more spice including cayenne, and they were wonderful. Cooked in the oven for 15 minutes, and on the grill at 350 for 4 more minutes on each side.Topped them with guacamole, onions, lettuce – YUM! Thanks for the recipe!

Angela,
Have you had any luck making veggie burgers with tempeh? I’m looking for a good tempeh recipe?
PS: Your quinoa lentil salad with lemon tahini dressing and your apple walnut lentil loaf are two of my favorite things on the planet and regular staples at our house. Thank you!!!
Kelli

I have been leading 15 or my colleagues through a 30 day vegan challenge. I recommended your blog to them as a resource for recipes and it was a total hit with them. They came across these burgers and I think they were their favorites. A huge hit with children. I made them tonight and they are a fantastic texture. I can’t believe how well they binded!

Eating these now, I used some bell pepper and celery too….omg….I just ate .2. I have NO selfcontrol with these…. Thank you for this awesomness! Also, I never used flax eggs before, it was super easy. What else can you stick thosein I wonder??

I made these for dinner last night, and they were amazing! They were better than any veggie burger I have had, chocked full of nutrition, and held together nicely. Thanks so much for sharing this great recipe!

I just want to let you know I made these for the first time today, and they were absolutely wonderfully.
And by absolutely wonderful I mean that my two room mates, my manager, my co-worker, my grandmother, and my sister all loved them as well.
Mind you out of all the above I’m the only vegetarian.
Great recipe, thank you.

I made this recipe last Saturday but they all went into the freezer so I didn’t have a chance to taste one until yesterday and I thought it was very tasty (ate it on top of half a cup of brown rice flavored with Mexican spices). By the way, they freeze great uncooked (my Mom’s idea–we cooked together and made a double batch and half went home with me). So I just pan fried it (with cooking spray) when I needed one (should have thawed it first but I was hungry). My calculations came to 265 calories per burger but I think the high count was due to the ready-made bread crumbs. Next time I’ll make homemade bread crumbs like you did. I’m working on losing weight so want to get the calorie count closer to 200. Thanks for the recipe. No more Morningstar for me!

Just wanted to share another option for a good burger. I do strive to limit intake of quinoa these days due to the issues now in Peru with indigenous people not having enough. Though, having said that I don’t think there is a better option for burger texture. I also like having a burger look more like the traditional burger for clients who are really looking for this! Check out our recipe/entree link at ameatfreemonth.org when you have time and let us know what you think! We are sharing your link for your Green Pesto recipe with our folks that are going meat free for a month! Each day they get a recipe in their in box that is gluten, sugar & soy free and vegan! I appreciate your enthusiasm!! We’ll hopefully share more of your creations in the future!

Over the last few years, I’ve searched every so often for a great veggie burger recipe that is NOT one which essentially mocks a traditional burger because for me personally, those tend to be spongy, and usually don’t taste very good; for me, a great veggie burger is one which recognizes that a great veggie burger is a unique blend of ingredients with a large variety of textures and tastes which are collectively unique, and delicious, of course. And after experiencing a truly awesome veggie burger from a local restaurant where I live, I’ve since searched for a recipe which could simulate that. Well, this recipe has met that standard…..it’s a well rounded source of veggies, grains, and great tasting protein sources. The texture is perfect and I loved the variety of nutty ingredients like the toasted sunflower seeds and almonds along with the variety of ingredients that provide multiple protein sources so the recipe also manages to provide for a well rounded meal. My personal favorite preparation of this burger was on a honey whole grain bun with sliced avocado on top. Never been a fan of most condiments ie ketchup/mayo/mustard so the avocado-perfectly ripe-provided the slight bit of extra moisture to create veggie burger bliss!!! I prepared mine by processing the whole oats as recommended, processing 3 slices of Ezekial bread, and preparing them in a skillet/stove top with just enough olive oil in the pan to enable the burgers to get nice and crispy/crusty throughout the outer layer. I’ve never been happier with any other veggie burger, and I thank you for sharing this awesome recipe. I’m now proud to share this recipe with all my friends – vegan or not! Thanks for all the additional tips through the preparation process – was most helpful. With this recipe, I don’t feel I’m missing anything having eliminated animal products from my diet recently. Who could – vegan or not! Sincerely, Jennifer

Good morning! I am new to your website, having gotten on the internet one morning determined to find a homemade alternative to Boca burgers, which have just never done it for me. Since I found this recipe I have made it every Sunday afternoon for lunches to take to work. I LOVE THESE. They fill me up physically and emotionally, and after I warm up one at work, people comment on the lovely smells for hours. I have also become quite addicted to your almond milk and make that every few days. When friends ask me why my almond milk separates, and their store bought doesn’t, I explain it to them, which then prompts a request for the recipe or your website. I have become one of your biggest fans. THANK YOU for all that you do for us out here.

I had been making the same old black bean burger recipe for a couple of years now – they are good, but I was looking for something different. Wow, so glad I found this recipe! I just made them, and we are eating them straight out of the pan! SOOOO good! I was worried, because the mixture seemed dry, and I thought they might not hold together, but they did and they are delicious. Thank you for another awesome recipe!!!!!

These are great! Thanks so much for the recipe. I’ve made my second batch- they do great stored in the freezer and are a super quick fix from there. I have a little barbeque sauce on them and they are fab! Thanks for all your recipes. I’ve sent several friends to your website. Keep the recipes coming!!

Hi
I was bowled over by the recipe, feedack and pictures so planning to make these for fri night for friends, Can I prepare the burger on previous day and store in frige to cook on Friday? Also can I chop all for the red cabbage ginger slaw side the prev night and store in fridge?

These are delicious! I was searching for a veggie burger recipe I could make (sort of on a whim) with the ingredients I have at home, but no Google searches produced any satisfying results. But after I remembered Oh She Glows, I knew exactly where to go. Your recipes are high quality and reliable but also feasible for someone who doesn’t want to buy out of the ordinary ingredients. I also feel confident that they are very healthy, which is imperative in my opinion! I froze 8 and will be looking forward to eating them.

Angela, I’ve been loving your blog for months now. I’ve tried so many fabulous recipes! My husband who is often skeptical of vegan or other alternative diets says, “everything from that blog rocks!”. Quite a compliment. We love veggie burgers and yours are perfect. I’ve been wondering about making some with farro. Any chance you would try a burger recipe with it? Also, I thought I’d share the world’s BEST knot for running. It never comes undone until you pull it. This is how my mom taught me to tie my shoes as a kid. Enjoy!
http://www.youtube.com/watch?v=Gsw_ZmeCD6Y

Wonderful! I was worried they wouldn’t hold together, but the damn sure do! Delicious! I topped mine with tomatoes, guacamole, and chopped baby spinach. Thank you for coming up with and sharing this great recipe!

Best veggie burgers I have ever had. My husband loved them too! YUM! I didn’t have almonds, but did have almond butter so i used that instead and it worked great! I wonder if it helped them stick together even better. Will be taking the rest to a cookout tomorrow night. Thanks!!

Great recipe! Made only a few minor adjustments: I used a few extra tablespoons of olive oil as my mixture was a bit dry, I was also generous with the seasoning and I kept half a cup of the oats unground. The sunflower seeds are essential and I may add more next time. These burgers have the ultimate seal of approval as my children ate and my husband went back for seconds. This is a recipe I will share and make again.

I realize I’m coming to this recipe late but I’m so grateful that I can’t just grab it and run without saying, “thank you so much!”. My son is out of school in a week and will be coming to visit now and then (he lives with dad). I want to have his favorites easily on hand and good veg burgers are a hit with him. He’s a meat eater at his dad’s and he’s been struggling with digestion and gut pain. I’m hoping he’ll spend some ‘spa time’ with me so he’ll re-experience what healthful food tastes like and how great he used to feel when eating whole foods.

I’m beyond excited to see that you too are not a big fan of tofu. SO refreshing!!

Just made these for my meat eating family, they all LOVED them!!
Instead of cumin I added pepper, instead of carrots I used green onions, zucchini, and celery, and instead of black beans I used adzuki beans. I also used 3 slices of white bread for breadcrumbs, dried basil instead of parsley, and no nuts or seeds.
I can’t believed they still turned out great even after all the changes I made!!!
I’ll have to make them using the ingredients listed next time!

thx looks great…however after reading the book “Wheat Belly” I decided to cut the patties in half and use them as the bun …and fill the middle with all the ur usual burger goodies. wheat is evil … sad but true

I know I’m two years behind the recipe posting and the other commenters, but I wanted to let you know I made these last night and they’re really good. Actually, I made a variation because I’m not vegan and I didn’t have any flax to make “flax eggs” (not sure what those are). And, I used muesli instead of the oats since I had some around the house. That meant the oats were already ground up and the sweetness from the pieces of dried fruit made the burgers even better. Finally, I added a bit of ketchup and bbq sauce to make them a little less dense. They worked on the grill and sautéed.

Just one month ago, I was a massive meat eater. A specialized connoisseur of the Frozen-Foods section. I could tell you the most nutritious frozen foods to mix with whatever fat-ladened meat you were buying. o.0

I ate cheese like it was bread. I ate bread like it was cheese. I ate a lot of both. Religiously. I would pass the vegetable section of my local shopping Market like it was a hindrance to get through before I was able to breathe a sigh of relief FINALLY able to shop peacefully within the Deli/Meat section. Not far off was all the Mass produced White Breads.
Then came all the bean/rice/tuna/grains isles that used to ‘get in the way’ of my transport between Meat/Deli and the Frozen Foods section. i ignored those isles as though they were cancer.
Once I got to the Dairy/Frozen food section, I would breathe yet another sigh of relief. There I picked up my [probably] hydrogenated margarines and cheeses, cheapest [mass produced “dirty”] eggs and had full range to pick-and-choose between the entire FULL DOUBLE ISLE of mass produced manufactured frozen foods available.
Do you yet see the problem with whom I “used-to-be?”

I am 42 this year. Sure, my body is not 20 anymore. I am coming to terms with that only now after trying to ignore aging the last 6-8 years. I have recently come to find a spare tire. Who the hell left that around my waist? ….The second I find that person, there will be hell to pay! *shakes fist* I am more tired daily than I was in days passed. Wrinkles fall into the bags under my eyes in almost a natural position.
Trust me, I get it! …I am NOT 20 any more. But I am certainly not 40 something yet! Right?
Okay, maybe [technically] I am … but when your 40 you SHOULD look 30 – if you take care of yourself. So, because of the fact that I actually LOOK 40-something, I have decided it’s time to look at what I consume daily to make this reality be.
Due to my lack of knowledge on the current health benefits of a Vegan [like?] lifestyle, I took up old ideals I learned wayyy back in my late teens (in the 80’s) and had been reborn to the store-bought Veggie-Burger from your local supermarket. Super Healthy Food! Right?
Well, my new “Healthy Food Persona” decided it was a place to start. Only, when I found it at the Supermarket, I realized that it has not changed in the last 20 years. (Aside from the fact they have gotten a whole lot smaller and much more grey in its paltry coloring. What is up with that?) So I thought, in this day and age of super-connectedness, I would traverse the internet for relative answers.
That was when I came across this SITE/Burger. I was intrigued by just the Visual Images of the burger alone. All those Nuts and Oats and just plain YUMMY ingredients (like the freshly grated carrot) all literally screaming at me from the monitor. I thought I had died and gone to Visual “Yummy” Heaven.
Not to be outdone by visuals alone, I took those paltry grey store-bought Veggie Burgers out of my freezer and threw them right into my compost bin as I walk out the door with my New List of Ingredients and off to the Local I went to do some serious shopping. I ended up in isles buying things I never knew could go together. I mean really, prepackaged Veggie-Burgers told me all I thought I needed to know. Right?
WRONG!
Just shopping for the specified ingredients sent ME on the most cathartic journey through my supermarket. Places I previously ignored as if they were Cancer.
I started right at the door. Grabbing my basket, I carried my shopping list (a.k.a. warrior spear and shield) and went for it. I perused the vegetable section for what seemed like FOREVER! I swear *laughs* I literally went from vegetable to vegetable to not only purchase the above recipe ingredients, but to also look up, on my iPhone, the benefits of other vegetables I ignored for so many years.
THAT was when I found kale. OMG YUM! My kale journey I shall leave for another post maybe somewhere, sometime, but if your wondering about KALE: LOOK IT UP! It is a POWERHOUSE of Nutrients! You wont be disappointed. Yet, I digress.
Soon after my vegetable dept. venture – it wasn’t long after I was snaking through all those Isles I used to shake my head at and ask why? … Beans, Flours, Oils, Rices, Grains. I completely SKIPPED the bread Isle all together. Not because i think breads are something to avoid, but because I also had sent to my phone the ingredients to make mine own biscuits and breads. Smart Joseph! The last Isles I skipped completely were the frozen foods/cheese/eggs Isles. I did have to sneak in to try and find a newly learned about Vegan Margarine. Which I quickly found, snatched and left.
Okay. So, Joseph made it through a somewhat single journey that he should have started decades earlier. Big F&$* Deal! … Right?
Well yeah, it IS a big deal.
For the Life of Healthy consumption is NOT EASY.
You may think that the Vegetarian Lifestyle has been around forever. Yes. You are right. But the complexities of trying to maintain that Lifestyle are now so muddied. Lifestyles of the day have led to Humans living more sedentary lifestyles. You would think that as time-consumed our days are, we would be running around like rats. Yet, we are not. We are sitting longer hours a day than we should be. I don’t have to explain how we burn no calories. We eat so much more often than we should because there is no rhyme-or-reason to our natural SUNLIGHT Body Schedules as we are house indoors for hours on end. We eat constantly. Far too much. When is dinner exactly? 5pm? 6pm? Midnight? Sometimes … it is midnight. When do we eat breakfast? 6am? 9am? Midnight? A lot of us eat at Midnight. We have jobs that encompass the 24-hour span that force us to sleep during the sunlight and ONLY work encompassed by darkness
ALL Our foods are now a crap-shoot. GMO? hybrids? 90% of our Supermarkets are saturated with such products. How do you survive in this day and age being healthy? I don’t know that answer.
I know I have ranted enough to last about 600 blog posts. I am sorry. All I really wanted to express is that THIS “Perfect Veggie Burger” recipe has changed my very own lifestyle of Eating and Thinking.
I want to thank all those at “Oh She Glows – glow from the inside out” for bringing this recipe to light. It IS and SHOULD BE the be-all-end-all of Veggie burger recipes.
Spin it the way you want! If you just stick to the basics and garnish as you wish… you just CANNOT GO WRONG!

That is all. ….I Promise! :D

Ps. …oh wait, one more thing, ADD KALE as a topper to this perfect veggie burger! YUM!

Im making a double batch of these tomorrow so we have something to fall on when were hungry. Although hubby and I are not vegetarian or vegan we LOVE to add vegan and vegetarian meals to our arsenal for our road to getting healthy. We love making black bean burritos(Even make our tortillas homemade) and have made quinoa burgers before that we liked. Im picky as well with veggie burgers but I think This recipe would work for us. Cant wait to surprise hubby with some of these tomorrow when he comes home. My oven is broken though so will have to find a solution for our bread(Maybe make tortillas and cut the pattie in two)

Perfect Veggie Burgers were delicious,,, I made two substitutions,,, ground hemp seeds instead of oats (because I didn’t have oats on-hand),,, and 1T ground Chipotle Chili Pepper powder (instead of 1.5T chili powder) – which gave them a little smokey kick,,, and made the house smell heavenly while baking. Chopped the burger and served over salad of mixed spring greens & spinach, avocado chunks, chopped red pepper,,, and your Lightened Up Lemon Tahini dressing. Nice, light summer meal.

Here’s my solution: Start the usual way by putting one lace under the other, do this again. Then make two rabbit ears (loops) and pass one ear/loop under the other, tighten, do this again. Then tuck the ends of the laces through the little fabric lace guide or tuck them under the criss crossed laces.

I made this veggie burger recipe last night and it was fantastic. I actually got it out of our free local newspaper (Ottawa, Ontario) and after I made it, noticed the writer giving credit to you. It’s funny becuase I accidentally found your blog a few weeks ago and made your Chilled Dark Chocolate Pie. It was delicious as well.

Yes, it was Metro. Although I am not a vegetarian, I do tend to eat more veges than meat. I am always checking out the Metro recipes because I find they do post a lot of vege recipes. The recipe in the paper only requested tamari and I didn’t realize it was soy sauce, so I left it out but they were fantastic anyway. Will be making again very soon, with the tamari.

Found your site when looking for vegie burgers for my future niece. These are really really good and I used dried herbs & garlic, 2 large eggs and raw-finely minced onion. I also pulsed the nuts till they were mostly grounded. They do freeze well as long as they are wrapped tightly. Also, I fried one up and crumbled it on my salad… Yummmm. Thank You Very much for all your hard work. Now I need an Italian sausage recipe-any suggestions?

I have genius way to tie your shoes so they will NEVER come undone… and, you can still release them easily without a double knot :)) A grandmother taught my daughter and I while we were at a playground when she was 3. She is now 16 and has never had a shoe come undone since ;)

Omgoodness! I have been dying to try these for like… ever! lol… Today I made some avocado spread while I was waiting for the first batch to cook, and then decided what the heck and through some of the spread in the dough… IT WAS HEAVENLY!!! And when I cooked it… it brough the flavor out even more… and add on the slighest green tint. WOW! lol Thank you so much for the recipe! LOVING IT!

Hi, I am just starting to transition to a vegan lifestyle and your blog has been so helpful and inspiring! I want to buy a lot of ingredients that you use in bulk so that I’m set for a while (like almond flour, oat flour, flax, chia, coconut oil, seeds and nuts etc). I was wondering (and anyone can answer, please!) do these things “go bad”? Is there anything I should know about storing them (if I plan to buy enough to last me several months?) Thanks!

Hey Alexina, So glad you are enjoying the website! I try to keep my chia, flax, nuts and seeds in the freezer whenever possible. It prolongs their shelf life. Oat flour and almond flour I just keep at room temp, but I assume you could store it in the fridge as well. All my best, Angela

Thank you so much for posting details on how to freeze veggie burgers. I’ve been making burgers all week … well, one variety – beet and black bean burger … and I’m ‘getting there’ with the flavouring. (That isn’t a typo for me … it’s how we spell flavor in England). I’m putting together vegetarian dishes for my restaurant and your recipes are giving me a great incite in getting it right. Thank you so much!

However, as I want my customers to be safe (it kind of guarantees their return), could you tell me if it’s okay to actually cook the burgers then freeze them? The beet and bean recipe says I can but you make no mention of this in your outlines. I’d just like to take them from the freezer and heat up in an oven but don’t want to take any risks on health issues.

I love your recipes and as soon as our store opens tomorrow (it’s Sunday so it’s closed at the moment) I’m off to find some of the ingredients. I’m putting a pound to a penny that they won’t know what Kosher salt is and as for flax eggs … well, all I can say is thank goodness for Google.

I’ve had great fun with your American measurements. One recipe called for 2 x 15.5 oz tins of black beans but I could only find dried black beans so I soaked and cooked 30 ounces. A tad too many BUT many more burgers when I sorted out the other ingredients to match. Happy days.

I know there are already a million comments on this recipe but I can’t resist adding my own! These veggie burgers. Oh. My. Goodness. I honestly am just so pleased with how well they turned out! They were extremely simple for me to make as I already had all of the ingredients. I used a cup of pre-bought oat flour that I had on hand, toasted and processed 3 slices of Ezekiel bread (used 75% of the crumbs), and pulsed my almonds in a mini chopper. When I told my mom what I was making for dinner, she was SO excited. They definitely did not disappoint! We ended up with 9 wonderfully moist but crispy skillet burgers and since there are only 3 of us, we had leftovers. This is day 4 and they are still perfectly soft and tasty! I heated one up today and crumbled it onto a steamed collard green leaf with some sauteed veggies. So. Perfect. I can’t wait to make these and take them on my family camping trip soon!

I am a newbie athlete /Vegan; 6 days today :) So thank you thank you for this beautiful website! I am allergic to soy. What could I use in the veggie burger in place of soy sauce? Any suggestions are much appreciated! Again thanks!!!!

Hey Diana, Believe it or not, there is soy-free tamari on the market now. I recently purchased one just to try it out and I’m very happy with it. It’s from a company called “South River” check out their website if you’d like. Aside from that, I would try vegan Worcestershire sauce (not sure if it’s soy free though?). As a last resort, just bump up the salt and other seasonings and you’ll be fine! :)

I have been vegetarian all my life and my hobby is cooking…therefore I have made many (read: MANY!) veggie burger recipes. I’m not overly picky about eating them as I taste as I go so I know what the end result will be before I finish them. With these I was intrigued by the ingredients..the oat flour (which ofcourse I didn’t have, but have a spice grinder that worked to make oats into oat flour), the sunflower seeds and almonds and the fact that the actual recipe called for ground flax + water. Most recipes call for eggs and I substitute with flax&water and am never sure if what I end up with is what’s expected because I’m already changing things up.

I made up a batch of these, didn’t have carrots (I know..the horror!) so I used a ground up red bell pepper, also I prefer some smokey flavor so (like others) used chipotle chili powder, then (because it looked like it was lacking some heat) I added some cayenne pepper. I mixed this all up (didn’t put any breadcrumbs until the end, to make sure it was mixed fully) then started tasting it as adding bread crumbs. My initial reaction was…wow, this is really good. The sunflower seeds add a nuttiness that I’ve never had in any other veggie burger. The oat flour was helpful in turning to mush to keep everything together, the cayenne gave a good kick…I gave some to my son (12 yr old) to try, since everything in there is cooked (another bonus, can eat raw) and he also was surprised at how much flavor it had.

I fried up a few patties and they were even better (everything tastes better fried), my son couldn’t stop eating them. I took them to a BBQ with many vegetarians and meat eaters and all were shocked at how good they were (I gave out your website to like 10 people). We finished up the batch on the outdoor grill and they were good, though I preferred the fried ones myself. The frying was easier to get a crispy outside versus on the grill they somewhat just dried out..still tasted good but texture-wise I liked the fried better.

In all, I was very impressed with the recipe. I was just chatting with a friend today and gave the recipe out again. Keep up the good work!

Thank you so much! These are STUPID good. I made a batch and was amazed at just how good these burgers are. Much better than the made up veggie or black bean burgers I’ve made. I used to think that mine were very good but now I have lined up all of my homemade, frozen burgers and they are bowing down before the greatness that is you (and your burger). Thanks again.

Delicious!
Such a fabulously wholesome range of ingredients. It was a joy to prepare them all, and the burgers turned out really well, not to mention much appreciated by my male housemate for whom a meal is not usually complete without meat!

A couple of months ago I viewed forks over knives, food matters, and a few other food docs. They inspired me to clean up my diet. Besides a few of my own smoothie recipes I have pretty much used your website for my plant based diet. You have made it so easy and most importantly, delicious, to eat well. I am going to try these burgers tomorrow.

Tried it and only added one cup of bread crumbs. It tasted like eating vegetables coated in bread crumbs so I added a cup of hot cooked barley and that did the trick plus made the dough super sticky to hold shape. I think next time I will add black olives as it could benefit my taste buds to have that salty briney goodness. I added mushrooms to the dough but it was a little earthy. I think ill saute them in butter for a topping next time. I saved the olive oil so I could pan fry it. It had great texture with the nuts, seeds and crunch of the coating. Just a little bland to me cause ive only had one veggie burger in my life. I also added celery salt to it and that was much needed as well. A definite plus. Ill play with it until I get it perfect for me. Thank you for a great starting point.

Thank you very much for this recipe. I am a life time vegetarian and also very picky when it comes to burgers. This recipe is a winner. It is easy to make and the burger holds together extremely well. The taste is amazing. If anyone is looking for a fabulous vegan burger recipe this is it!!!

These were delicious! I left out the seeds and nuts as my 1yo was also eating them – he was also a huge fan! Quick question: the recipe says to grind oats to flour but your pictures look like they have been left whole? Or is that just the seeds I’m seeing?

I tried this recipe a few days ago, with a few minor adjustments: to reduce the carbohydrate content, I eliminated the bread crumbs and switched black beans to black soy beans. I also used Braggs Liquid Amino Acid instead of Tamari. I opted for the stove stop saute for 15 minutes per side – not gooey in the middle and slightly crispy on the outside – perfect! I served them on Hemp bagels with sliced avocado and a piece of soy pepper/jack cheese. Very tasty.

I’m going to try these on my omnivore family, love that they have no tofu and don’t look meaty, so they will be a nice alternative on the table next to those real beef burgers, at least to me, ha! (after all it’s just best if you take care of yourself at those family dinners ;))
Do you have a recipe for the homemade BBQ sauce? I’m wondering what sauce(s) to prepare…

Hi Angela.
To reduce the carb content and glycemic impact while increasing the protein content a bit more, I traded Black Soy Beans for the Black Beans, eliminated the bread crumbs and used Braggs Liquid Amino Acid instead of Tamari. Not at all gooey in the center – cooked stove-top for about 10 minutes per side over medium heat. Nice crunchy texture on the outside. Very tasty!

Hello. I’ve been drinking the Green Monster since my daughter made it for me almost 1 1/2y ears ago. She’s a big fan of yours and has made other recipies from your blog. I’m going to make the veggieburger and have a doubt about one of the ingredients. What type of flax is the one you use for the Flax eggs, Golden Flax Seeds or is it the dark one?
Best wishes, Elsa

WOW I gotta say these are the BEST Veggie burger I have ever had, a lot of work but worth it!! thank you, I have a new burger to add to the mix that will take top place!! :-)
Btw I love your site, you have some of the best vegan recipes I have seen! please dont go anywhere!!!! :)
Jenn :)

Yum! Made these tonight and they were soooooo good. My meat loving hubs said they were the best burgers he ever had. I subbed a full cup of cilantro for the 1/4 cup of parsley and skipped sauteing the onions and garlic first (not because I’m lazy – which I am – but because I read too quickly and missed that step). The onion was chopped very finely though since I used the food processor. Delicious!

I used sorghum flour and they turned out deliciously!! I think next time I’m going to use 1 part GF Flour and 1 part chopped oats to increase the consistency of the burgers because I like the idea of the texture the oats bring.

I cooked them for 15 min in a 350 degree oven to heat them throughout and then finished off by sauteing for 5 min each side. I really liked how they turned out; crispy on the outside and not soggy in the middle.

This was incredibly delicious and I’ve tried many veggie burgers from black beans to chickpeas to quinoa. I will definitely be making these again!! Thanks so much!

Hi Angela!
Thank you for a wonderful blog!
I’m thinking of doing this burger for New years but have a question about the recipe. I don’t know if someone has already asked about this but in the list over ingredients you say that you used “1 cup oats, processed into flour* (other flours might work)”. But when I look at the pictures it looks like you’ve used whole oat meal or at least not only flour.
So I just wanna ask you what you did use, I don’t want to fail and think it might be relevant to get the right consistence.
Thanks / Tove

Angela, you may be tired all the raves about these burgers, but I have to add mine. They are awesome. Very satisfying. I made eight and cooked some in a pan, some in the oven (I liked the pan version better). I froze leftovers and they make the best vegan “fast food.”
I will say that I can’t imagine making these without a food processor. I don’t care for big oat flakes as the photo shows, so I processed my oatmeal into flour in a few seconds. I processed (chopped) all the ingredients (except the sunflower seeds) too and the burgers were a great consistency. Thank you!

I made these over the weekend and had meat-eating people over for dinner. Everyone loved them! My only issue is they fell apart a bit when cooking which in retrospect was likely because I didn’t stir them enough to get everything mixed. I thought I had but when I got to the bottom of the bowl when making the patties there was unmixed stuff there. I will mix them more thoroughly next time. Thank you for another fantastic recipe!

I made these yesterday, paired them with aioli, hot salsa and avocado and WOW! I had to substitute oats and bred crumbs with different kinds of flour, but they were awesome anyway. Thanks for a great blog and all the inspiration that it’s filled with!

can i substitute lentils for the black beans ?- they just don’t agree with me! I have the worst problem with them falling apart – like the flax seed egg subsitute – that might be just what i was missing!

Okay, these burgers are SOOOOO DELICIOUS! My hubby and I have been slowly transferring over our whole family to a healthier menu….our 8,6, and 2 year old. I was a little nervous to get reactions tonight..but the kids LOVED them…and that is a big deal to me :) Thank you for your recipes. The 2 that I have tried so far have been delicous…better than I could’ve imagined. It makes me not miss meat in the least bit…and it makes me so happy that my kids are getting healthier options. Thanks!

I’ve been researching veggie burger recipes and stumbled across this little gem! I wanted to incorporate this recipe into my post-cleanse diet. I made them last weekend and they were great! Thank you! I cannot wait for your cookbook.

I have now made these burgers twice, doubling the recipe each time so I could freeze the extras. My family LOVES them. My daughter is even asking me to wrap some for her to take on the plane Spring Break to visit family so that she can eat them there and give some to them to try, lol. My first batch I used 1/2 chili powder and 1/2 chipotle chili powder and that was really nice for a southwestern kick. This past time I accidently left out the garlic and the parsley and they were still fantastic. My husband has a soy allergy so I just whip up a tiny batch of “chicken” broth with my homemade “chicken” (but veggie) seasoning and use that instead of the soy sauce. Really great. We have a lot of allergies in my family and this recipe is easily adaptable for all of them. Thank you so much for this recipe!!

This burgers are amazing. I have been making my own version of this recipe for a while now with adding in 1 cup pumpkin or squash puree` and a red bell pepper (uncooked)chopped fine to add extra fiber and nutrients. These are tasty and filling enough to satisfy anyone, omnivores included. :) I have yet to try them with BBQ sauce. I usually use avocado and kale mixed together on top to replace mayo and ketchup on bottom to enclose them in moisture. Totally recommend this recipe to anyone! Ultimate comfort food in my opinion.

Angela,
My family just ate our first “perfect veggie burgers”, and they lived up to the name. They were great. Right after we ate the burgers, I bought your book in appreciation for this site. I just want to thank you, Angela, for making all of your wonderful recipes available. We just made the decision to move to a vegan diet in December, and I stumbled onto this site looking for recipes. I can’t tell you how important it was because all of your recipes are delicious and satisfying and always all natural ingredients. These recipes are what make it possible for us to maintain the diet without feeling lost and deprived. Thank you so much!! Dawn.

I made these burgers yesterday and I was so very disappointed. They were dry and Inedible and unfortunately I had to throw them out. I was very surprised at the result I have tried many of your recipes and loved all of them. Today I received my Oh she glows cookbook, and i noticed you had the same recipe only instead of 1.5 cups bread crumbs ( which I though was an awful lot so I only put in a cup) it says 1/2 cup.

Hi Angela! Just got your cookbook… it’s beautiful! So excited for you!
I was going to make this veggie burger recipe, but now that I have the book, I’ve decided to try that one instead. Question… there seems to be part of the instructions missing in the book. In Step 2, you say to mix the rest of the ingredients with the flaxseed mixture, but there is no reference to the flaxseed mixture in the instructions. Can you please clarify. I’m assuming it’s a flax egg (which I’ve never made before, so not sure how much water is needed). Thank you!!!

so I made them last night, and assumed it meant flax egg. I flipped to the dessert section to see if there was a water recommendation for a flax egg with 1 T of flax, and it said to use 3 T water. I did this and my burgers turned out great!

Could you clarify, please? Does the 1 tablespoon of olive oil in the ingredients section include the 1/2 tablespoon that they’re fried in? I think one tablespoon goes in the burger ingredients, and they’re fried in another 1/2 tablespoon, but thought I’d check for sure. Thanks so much. These look delicious!

I just discovered your site today. Loved reading all your posts. So inspiring! I’m in the process of looking for a cookbook to help me with my new way of eating – no wheat, no dairy, low sugar, etc.. I see you use oats in a lot of your recipes, but unfortunately I am “oat intolerant.” Is there anything you might be able to suggest as a replacement for oats so I could still try the recipes? Thanks so much if you can help!

Rarely do I take time to write reviews (I’m working on it). However, these burgers are an exception. I’m making dinner for some friends tonight, and two of them are vegan. I came to your website because your vegan recipes are always the best. (I’m not vegan but I do love vegan recipes.) I found this recipe yesterday, bought the ingredients this morning, and mixed everything together around lunch time. I decided to go ahead and make one just to see how they tasted. OMG! They are exactly like you described… cook perfectly, crunchy, flavorful, and all things a veggie burger should be. I put some guacamole on top and then wanted to eat another. Thank YOU for sharing this to die for veggie burger recipe. It took some time to get all the ingredients together, but it was worth every minute. I went to buy wine for dinner and already told the owner of the wine shop about this deliciousness. He now has the recipe. Thank you again!

As a person who has had a rough start at making vegan dishes (spending hours to make a dish only to cry with frustration cause it tasted like crap), these burgers are legit. Super easy compared to other dishes I’ve tried and super delish. Did exactly as directed. Topped with smashed avocado and served with baked sweet potato fries. Even my picky mother liked them. Truly appreciate this easy meal :)

OMG…these burgers are fantastic!! I am new to your blog. I was so sick of finding recipes on the internet only to waste a bunch of money and time on something that turned out mediocre. But so far, all of your recipes have really lived up to the hype. Made these into sliders last night with homemade vegan/GF buns (see recipe I found below). To die for! noglutenvegan.blogspot.com/2010/06/you-ever-have-something-turn-out-so.html

This looks like a great burger recipe…thanks for sharing! By the way, a fun way to form your burgers–use a metal, wide-mouth mason jar lid (and who doesn’t have a spare one of those around?). Press your burger “dough” inside, then flip over onto your baking sheet and press the lid through the ring to release the burger. Spray or brush the inside of the lid and ring with a bit of oil to prevent sticking. This way, you’ll have perfectly shaped burgers with even thickness. The wide-mouth size usually fits most burger buns perfectly. The small-mouth size would work for sliders. Enjoy! (p.s., this technique works well for forming biscuits, too!).

I found your site through The Simple Veganista as I love her way of cooking, and I made these burgers last night. They were delicious last night, but today I threw one together for lunch and all I can say is WOWZA!!! Day 2’s taste and consistency is amazing! I had to stop in the middle of the burger because you had to know!!! Thank you so much for sharing your fantastic talent!

Hi Angela,
Really delicious burgers! Not mushy, lovely crispy shell, and such a great flavour. I added a couple of handfuls of salted peanuts too as I’m a salt fiend!
I blogged about it here: lentvegan.wordpress.com/
Will definitely be making these again

These are awesome!!!! Like you I have looked and looked for a decent recipe for a veggie burger! Most of them take some time so when the recipe disappoints, it is so maddening!!! These are just the kind of burger I have been craving!!!!

I made a double batch of these tonight and they are just as good as they look! I popped the extra 11 in the freezer. How long do would you feel comfortable leaving them in the freezer for before they need to be eaten?

I don’t have any black beans, I am wondering if you’ve tried this awesome recipe with any other beans? I have a great stock of pinto beans, do think they would work? (no decent stores where I live it is a good 6 hour drive to a store with black beans)

Hey, Angela! I have a question. I’ve made these a couple times and I love them. I bought your book and was following the recipe in it but it didn’t say anything about how to make the flax egg. I knew how to do it from this blog recipe but the amounts are different. In your book is says 1 tablespoon of ground flax and simply to add in the flax mixture but no other instructions for it. So, my question is, do I need to mix the flaxseed in the book recipe with water before I add it in the mixture like the one online? If so, how much?
THank you!

Hi Laura!
I just made these from the book yesterday, and I made the flax egg and put it into the burger. I think it is a mistake in the cook book. If you have not already, I would say yes, do the 1-3 mixture!
Jolene

Hi Angela,
This perfect veggie burger was so wonderful! My Mother is vegetarian and recently lamented the lack of delicious veggie burgers around. So, I cooked a recipe up for Mother’s Day. Veggies and non-veggies alike complimented this burger, and all were satisfied at the end. I forgot the olive oil and the soy sauce when making the burger, but it still came out delicious.
Thank you!

1. The “flax egg” thing is extra work; it’s fine to add flax and cold water directly to the batter
2. Other legumes work as well
3. I *love* the nuts! This is what has been missing from veggie burgers all my life!

I made these for dinner last night. I did grind up my nuts and sunflower seeds a bit more than you just because I wanted a bit smoother texture. The only thing I did differently though, other than that, was add a 1/2 tsp of hickory smoke flavoring. We baked/grilled ours as you suggested. They were wonderful! These must be, hands down, my favorite homemade veggie burgers so far. These will be a definite on the rotation from now on.

They didn’t fall apart on the grill. There was a nice crispy outer shell, but the inside was also firm, no gooey mess. I even made mine a little thicker than a quarter pounder from mcd’s, and normally that would mean it was a big mess inside, but no, these stayed firm.

Just made these from the cookbook and loved them! We also made gluten-free “potato buns” to go with them, basically just roasted some sliced potatoes that were the shape of hamburger buns, it worked great! localkitchener.ca/2014/05/potato-as-hamburger-bun/

I am so excited about trying the veggie burger! Quick question, I am oil free and was wondering if eliminating the 1 tbsp. extra virgin olive oil will make a difference in the taste and ability for the burger to hold together during cooking.

Just made these exactly as written for Memorial Day BBQ – so good :) I will never eat those frozen veggie burgers again knowing I can make them from home. I love having control of the ingredients too – who knows what goes into those store bought veggie burgers!

I have tried many veggie burger recipes before and have never been satisfied before!!they would either fall apart or be mushy inside!! I had basically the same criteria for a veggie burger!! This is it!! No need to look further!! These are awesome!! They have all my favorite ingredients! I love the crunch! These hold together well and taste great!! I want to make a bunch and freeze them! So far they get eaten up so fast!! Love this recipe!! Thanks!!!

Sorry about the confusion in the directions! My publisher actually made a small misprint in the recipe which has already been fixed in the reprints. The original recipe was supposed to use 3 tbsp ground flax mixed with 1/3 cup of water (to create the flax mixture). I tested the recipe as printed in the book (using just 1 tbsp ground flax and no water) and the recipe still turned out for me, but feel free to use either method. Hope this helps and thank you for supporting my book! xo

I was collecting veggie burger recipes with the mission of finding or making “THE ONE” to bulk produce for the freezer when lo and behold I came across your criteria in this recipe. I had to write to thank you. They are spectacular!!! The texture is exactly what I was lookng for. And no soggy middles. Amazing!! Thank you! Thank you! Thank you!!

Just made a batch. Can’t wait to try them out tonight. Im a bit worried, cause I tossed everything together before reading that I should cook the onion / garlic mixture firts. Right now it tastes super strong. I nearly forgot the oat flour as well…. one of those days where I probably shouldn’t be cooking. I think they will be delicious, despite my mistakes ;)

Just finished eating dinner. My two year old and three year old both enjoyed these burgers, as did I. We are changing up our diets and attempting to eat a more plant based diet. I loved the sunflower seeds. I chopped them up a bit with some cashews, as I didn’t have almonds. Also, I didn’t have black beans, so used white kidney beans. As yummy as these were, I really think frying the onions before hand would make them taste that much more delicious. Will have to try it as written next time.

Oh my God, these look so good! I’m dying to try them! I was wondering…I have some whole grain oat flour – do you happen to know if I would use a whole cup of the oat flour or does a whole cup of oats make a little less than a cup of flour? Thanks for all the great recipes!

Sorry if this question has been asked before, but are there times when you use flax eggs vs. chia eggs? Or are they interchangeable? I eat chia seeds all the time, so I always have them on hand and usually use them as my egg substitute in recipes. Just curious if there are advantages to one over the other. Thanks so much for your recipes! Everything I’ve made so far has been amazing!!

Hey Becca,
Good question! It’s really just trial and error. I sometimes find that chia eggs can result in baked goods that are a bit too moist or mushy, but it really depends on the recipe. That being said, I haven’t tried chia eggs in the veggie burger recipe yet (shame on me! haha), but now I think I’m going to have to try it soon!

I made these last night, my first Oh She Glows creation since discovering this site last week! SO, soooo delicious! I’m already drooling over having another one tonight! YUM! One question, what kind of buns to you use or recommend? I’m not gluten-free but try to limit wheat when I can.

Thank you for such an amazing website, love the recipes, stories and pictures! Can’t wait for my cookbook, which is due to arrive tomorrow. Yay!

Hi Angela! Ive made these burgers before and fed them to my carnivorous mom and she loved them! She loves the sunflower seeds in them lol.
My question is, is it possible to make meat crumbles out of this recipe? Maybe pan fryin the dough, or cooking the burgers as usual then crumbling? I’m gluten free and can’t seem to find any vegan and gluten free ones in store anywhere.

After so much negative press in all the gmo veggie burgers out thete AND knowing how much healthier my own can be..thank you…Thank you for nailing it. I have also experimented and..too dry..fall apart..too beany..etc. I had everything just about and added some chipolte too the spices. Instead of almonds I used sone hemp hearts for their healthy qualities. Didn’t have sunflower seeds so used some raw pumpkin seeds. Thewere easy to make in my processor and are baking right now! Love your blog and recipes. Thanks for passing aling the glow, i am feeling it!

These are excellent! The first homemade veggie burger I’ve made (carnivore trying to eat less meat, perhaps go vegetarian) and I don’t think I’m going to try any others. Great texture and flavor. I used kibbeh spice to taste (a mix of allspice, cumin, corriander, nutmeg, black pepper, ground clove, cayenne pepper cinnamon, dried sage, the mix can be found online). That was the only change I made. Thank you so much Angela!

Angela, can you make the dough in advance and bake in the evening? Also, I was following the recipe in the cookbook and it said “add the flaxseed mixture”… do you mean that it should be added to water before hand, alike this recipe?

Amanda – I’m not expert, but I’m pretty confident pumpkin seeds would work fine. I didn’t have any seeds when I made this, and just used the almonds. I think most nuts and seeds and interchangeable texture wise. Feel free to correct me if I’m wrong ;)

Not sure if I did something wrong, but my “dough” was extremely crumbly – I couldn’t even form a single patty with it! I thought about it and remembered an old (non-vegan) black bean burger recipe I used to use involved ketchup, so I added a 1/2 cup ketchup and the mixture got nice and moist, and held its shape perfectly!

Wonderful recipe, I’m using it as my first re-entry black bean burger recipe; it’s been years since I’ve made one!

I used rice bread crumbs and did everything as follows but they crumbled in the oven
And I mashed them together for a long time as well so it’s not that. Does anyone have a similar experience and know if it’s the gluten free rice bread crumbs that caused them to be so crumbly? Thanks in advance! I really want to make these for my boyfriend’s family!

Hi Angela, I made these burgers for dinner last night and they were AMAZING! My husband and I are meat eaters – but for years we have been trying to increase non-meat alternatives in our diet but have been repeatedly disappointed by the dozen or so veggie burgers we have tried. I followed your recipe to a T with the exception of the breadcrumbs (I live in Germany and have yet to find Ezekiel bread here, so I used spelt bread). They are truly the best veggie burgers we have ever had! In fact, these are probably the best burgers we have had ever. Like you, I struggled not to eat all of the “dough” it was so tasty. Thank you so much for sharing this!

Thank you so much for this. I was looking to mimic a veggie burger I had at a cute little restaurant in London, and this one nailed it. I made a curried mango mayo to top it off, along with sliced pear and avocado. To die for.

Wow, what a GREAT recipe! Made it today with a couple minor modifications (no herbs, “liquid aminos” rather than tamari) and they came out just as described. This will be my new go-to veggie burger; no more store bought for me.

Now I need to find time to explore the rest of your excellent site. Thanks! Joe

These are amazing! I made these for dinner tonight and ended up “testing” one already. I ate it plain! I made a double batch and they turned out perfect. I baked them and will freeze them for an easy reheat during the week. Thanks for a great burger recipe!

Hi Angela – I don’t know if you watch Ted Talks, but on one of the life hacks they demonstrated that by wrapping your shoelace around in the opposite direction it makes a better knot that is less likely to come undone. I am going to make these burgs for dinner tonight. Thanks for sharing.

We made these burgers the other day, and they were DELICIOUS.
Thank you for creating a recipe that is crunchy on the outside and nutty on the inside. We make several different veggie burger recipes, and though we still love them, it sure is nice to know that the inside doesn’t have to be mushy!

I just made these and they were delicious buy unfortunately fell apart on the BBQ. I made the book version, which did not call for almonds. I pre-baked them for 15 minutes but perhaps I should have done it for longer. I also did not use the bread crumbs because it the book they are listed as optional. Do you have any suggestions for me? These were fabulous and I would like to make them for a BBQ next weekend!

Hi Vanya,
Thanks for your feedback! My publisher made a misprint in the recipe (which has already been corrected in the reprints). The original recipe was supposed to use 3 tbsp ground flax mixed with 1/3 cup of water (to create the flax mixture). So this might be why yours had some crumbling int he book version. I did test the recipe in the cookbook (with the error they made) and it worked for me, but some batches might be more sensitive depending on moisture levels of other ingredients. I hope this helps and thank you for supporting my book! xo

Hi Angela
Just made the perfect veggie burgers for about the hundredth time this summer.
Visit to the market = purple heirloom carrots and purple burgers too.
Affectionately titled – Purple People-Eatums
Thanks for the best recipes out there!

Have been searching for a fool proof vegan burger recipe for ages… fingers crossed that the batch I have in the fridge using the recipe above work. The “dough” tastes great – I ran out of almonds so added Pumpkin Seeds and some smoked paprika.

I made these 2 days ago. I was a bit skeptical because I’ve tried A LOT of veggie burgers recipes and the have ALL disappointed me. This was not the case.
So here we go:
These burgers are SIMPLY DELICIOUS! I replaced the black beans with lentils (as I am not a huge fun of beans). They worked out prefect! I love the crunchiness, the texture and the flavors. I cooked my first one on the skillet with a bit of olive oil and it was good but when I made them in the oven WOW! I was pleasantly surprise. I liked them so much that yesterday I decided to make another batch to freeze. :)
I fall in love with this recipe. Thank you Angela!!

I just “sampled” this recipe before cooking and it is wonderful. If I eat the batch raw, at least I won’t get as much of a guilty feeling like when I eat cookie dough…nor the upset stomach. Thank you for sharing this great recipe.

Hi, Thanks for this recipe, I made my first vegan burgers using it and they turned out pretty well. Much nicer than anything I’ve eaten in a café or restaurant so far. I have a couple of suggestions … firstly to add the spices to the dry mixture. I added them last as per the recipe, and they didn’t mix well, so some people got extra spicey burgers! (I don’t have an electric mixer btw). Secondly, to go a bit easier on the chilli. I like spicy food and I put half the amount of chilli powder in and it was still too spicy for most people I know (especially kids). I think the sunflower seeds and black beans work really well. Making breadcrumbs was a bit of a task without a food processor, so do you have any suggestions for substitutes eg. mashed potato? The burgers all came out with a bit of a yeasty taste, from the breadcrumbs, I’m guessing, so it would be nice to find a way to reduce that too. But it’s a great recipe, and the mixture can be used for ‘veggie-balls’ in a tomato sauce, which is awesome! Love your site…. lots of inspiration and help for a new vegan.

Angela – I make these burgers in bulk and put them in my freezer. They are a staple in my diet and I have them at least once a week if not more. I have shared them with so many fiends and they are a hit with everyone. Thank you for this fabulous recipe!

mmmm mmmm mmmm, these are good. Best veggie burger recipe I’ve ever tried. Perfect consistency and not dry and crumbly or gooey in the middle. Perfect!
I made some changes though; didn’t have any almonds so used brazil nuts and walnuts; didn’t have tamari so I used a little extra oil and some lime juice; and substituted black beans with kidney and swapped out the garlic for red pepper. Used basil and sage from the garden and topped with a nice sweet tomato also from the garden.

Throw out any of your other veggie burger recipes! Seriously. This. Is. The. One! No weird ingredients. I’m no gourmet foodie, I’m just plain jane and have regular things in my pantry and fridge and I had all of these ingredients. I added about 1 Tbsp chopped jalapeno (from a jar of sliced jalapenos). Love the sunflower seeds!! Do not over chop the black beans. I recommend mixing by hand in a bowl. I used my kitchen aid and they were too mush-i-fied. Even with my mess ups, these were very, very good. I immediately ate one from pan fried. The others I baked and will freeze. Then I will give them a try on the barbecue. Truly. I am going to remove other recipes from my Pinterest, and toss the others from my recipe box.
Thank you for making the Perfect Veggie Burger recipe!

Seriously.. If you ever make burgers, this is the one to mak . I have made MANY vegan burgers before and after trying yours months ago and yours blows every other recipe out of the water. There are no other vegan burgers like this, store bought or homemade. Everyone in my family loves these. The texture is amazing. I hate vegan burgers because of how soft and mushy they are. Woman, you are crazy talented!!

they turned out sooooo dry, so i had to add some more olive oil but then they were too greasy.
unfortunately, still looking for a good burger…..

PS i used 2 eggs instead of flax eggs as we are not vegans but that didn’t help–patties crumbled all the time; nothing could keep them together.

i don’t get it how your patties have all of these seeds (are these oats?) on the surface.i followed the quantities as written as definitely my seeds weren’t as visible on the surface. i didn’t get that oat procesed into flour combo so i used 1/5 of rolled oats and 1/5 of plain flour. and my sunflower seeds were way smaller than yours on the photo.

I’m late to this recipe but wanted to tell you that you are right, this is the best veggie burger that I have tasted. I’ve been a veg for 30 years and had my share of veggie burgers and almost always disappointed but omigosh Angela, AMAZING! Thank you again for another delicious recipe!

Thank you! Perfect freezer meal. It took me about one hour to make these, but today was the day that I felt like cooking, and will keep these in the freezer for one of those days, when I don’t feel like cooking! Together with a big batch of chili! Thank you…

My brother and sister-in-law gave us your cookbook as a gift, and these vegan burgers are the first recipe I tried! I’ve been searching for a veggie burger that I could make that rivals the best I have had at restaurants in Boulder or Portland. THIS IS IT! Thank you so much!

Made these from the recipe in your cookbook and they totally fell apart. I now see that there was a flax “egg” and an option to process the oats into flour – perhaps that would have helped! Especially the 1/2 cup water in the fax “egg”? Mine are dry and totally crumbly :(

Wow, this looks great! Have to put this together this weekend. I just had a veggie burger from Super Duper for my first time ever in there, and it was actually surprisingly good! They added hummus and cucumbers which was a nice touch.

O.M.G.! These burgers were a huge hit w my family last night! Both my husband and teenage son scarffed these down in no time. :) We eat red meat about twice a year but typically adhere to fish, shrimp, turkey, and chicken the other 363 days. I’ve been searching for winning vegan meal recipes bc my men are tired of soups and zucchini pasta while we wrap our Daniel fast this month. :) To make these extra tasty, I served on toasted sourdough bread w caramelized onions, deli mustard, lettuce, and tomatoes. #NomNom (Wish I could post a pic…)

BTW, I read the comments re: potential dryness. I used organic what flour (not oats) and a flax egg (the mixture of flax and water creates same consistency of eggs). When I noticed there was a bit of dryness, I added some hot water to my mix. Turned out FANTAB!

Hey Angela! Hope the baby is great! What do you think about doing hemp seeds in place of the Almonds? I need to make this nut free. I could also try doing some pumpkin seeds too! I’ll let you know how it turns out!

Made these today along with your pumpkin gingerbread. Yum. The burger has a really “meaty” taste, some crunch and I ate two of them just out of the oven on their own! Had to use quail eggs as my husband won’t do flax due to concerns about how flax may affect prostate issues. Didn’t have any chia seeds so had to improvise. Will be making these regularly. Thanks!

So I made a double batch of these last week (that’s 16 burgers) and they are all gone! We loved them. And my hubby says he liked them better than any restaurant burgers we’ve ever had (and believe me there have been many.) I’m making a triple batch today and hoping they last a little longer this time : ) We love them on onion rolls with humus, daiya jalepeno cheese and siracha sauce! Soo good! Thanks Angela!

I’m sure your recipe is good. However one thing I’ve never been able to understand about Vegans or Vegetarians. Why would you want to eat something that resembles a “meat” entrée? What’s up with veggie burgers, veggie hot dogs, veggie meatloaf?? Wouldn’t these things turn you off?

If you truly can’t eat meat, why do you want to eat the “wanna-be’s” or the things that resemble the original meat dishes?

Hi Angela, I’ve just mixed up a batch of Our Perfect Veggie Burger based off the recipe in your cookbook. However the flaxseed situation is different in the book…it doesn’t call for making a flax egg, just the flax. I’ve got these buggars all mixed up, but have only put in the 1 T of flaxseed meal. So there is no wetness to them. HELP!

Just made these after drooling over the pictures for weeks. Absolutely loved them! So hearty, moist, and flavorful, unlike so many other veggie burger recipes! Swapped out the flax egg for two eggs-worked just fine

I made these last night. They have a nice crispy texture and crunch to them when pan fried.
Of course, when microwaved at work, they lose that crispiness but most food does when nuked.

My burgers held together for the most part (after pan frying them I just let them cool in a plate)

The taste and texture was nice; my only complaint is that I taste more of the oat flour than I do of anything else. Has anyone tried to reduce the oat flour and sub with something else (i.e. more beans or veggies?).

I will try to make this again but I am hoping to reduce the flour to 3/4 cup and maybe add more beans/veggies. Anyone tried quinoa?

Gorgeous, just amazing. THANK YOU!!!! I have never, ever had such tasty vegan burgers before. My carni-centric boyfriend was blown away as well – even though he added some sharp cheddar – I was so happy he ate all these veggies! You’re an amazing, trailblazing chef, please keep the good stuff coming!

I just found this recipe on your blog and I am so excited to be snowed in with all the right ingredients! I am gluten free, not vegan, but prefer vegetarian over non-veggie. I found your blog a couple of months ago and I bought your cookbook today. Can’t wait til dinner!!!

Just wanted to say THANK YOU (both of you, also the girl who sent you the original recipe), this is the only vegan burger recipe I am making, once you get the hang of it it’s really easy to tweak to get different flavors, but maintain the fantastic texture! Love it! A huge thanks!

Thanks so much for this recipe! They came out great! I ended up substituting the flax seeds for chia seeds. I didn’t have ground flax seeds and was having trouble grinding them, so I soaked the same amount of chia seeds which made an awesome chia gel. The chia worked really well for binding and probably boosted the protein.
I’ll buy some ground flax seeds and try it next time.
I don’t always cook, but when I do it always feels like a great labor of love! Yay for veggie burgers!
Thanks!

Thanks for the great recipe!!! I found this on Pinterest with a title that included sweet potatoes… I wonder if that ingredient has been eliminated from the original recipe, added later or never belonged in the recipe name to begin with?
We really like sweet potatoes so it sounds like a good idea to include that veggie. :)

I don’t think you can make a bad recipe. Every one I try is a winner. These are really good, and I think I might have even worked the dough a little too much. Next time, I’ll mash the beans by hand instead of in the processor. But they were still just delicious. Cannot wait for the next cookbook!

Hi Angela!
Let just say that I absolutely loooove your blog. I’m a soon to be nutritionist (3rd year at my bachelor degree), and I live in Puerto Rico :)! I’m doing this recipe for a class and i wanna know how many ounces does every patty weigh?

I made these last night and wound up dumping the batch. In my haste, I missed the part in the book where it said to saute the garlic and onions first, which you definitely want to do! I probably won’t try these again, but I will say to those who do, go light on the parsley! It’s powerful stuff! And also make sure to mash most of the black beans, and saute saute saute the onion and garlic first so you don’t wind up with a raw onion parsley burger like I did! My bad! I cannot, however, wait to try the chickpea salad sandwich, the glo bars, and much more from the book!

I made these last weekend and they turned out great! I used three eggs instead of flax eggs and whole wheat flour instead of oat flour, baked them for 15 min on each side, and froze them. I’ve reheated them in the toaster oven and they’re perfect. Thanks for the recipe!

Just made these and they are delicious. Food processor made quick work of chopping the ingredients, most of which I already had on hand. Love how healthy these are, great texture and flavor. They remind me a bit of homemade falafel. Will try topping with hummus and sliced cucumbers. I also love that they can easily be made GF (I used Udi’s flax bread for bread crumbs, GF tamari and GF oats). Perfect for stocking my freezer before my baby arrives (I was looking for dairy and soy-free freezer recipes, as I was unable to eat both of those while nursing my first daughter). I pan fried them in a tiny bit of oil, cooled them at room temp and wrapped each in plastic wrap before putting them all in a freezer bag. Thanks for the great recipe!

Just made these. They are super tasty, and while they stayed together fairly well, there was some cracking and breaking. Not sure why. I used real eggs, and used two . I might use more next time? I was also not super precise in my measurements and maybe threw in more onion/nuts and thus it was a little out of proportion? Definitely will be making them again, so will have the opportunity to tweak!

Just wanted to follow up on the eating experience. They did smoosh and come out the bun. I’m not really convinced you can make a veggie bugger that doesn’t do that, at least a little.

But I loved the taste. So did my boyfriend, who definitely did not grow up eating this kind of food (aka vegetarian and flavour profiles from countries other than Italy!). I’ve been eating the leftovers for lunch, but instead of as a burger, I crumbled up the patty and ate it as a burrito. Super tasty with homemade flour tortillas, some avocado mixed with lime juice and cilantro, and chopped little tomatoes.

I love this recipe! It’s so great that it’s made with staples that I tend to have handy anyway! The only issue I had was that as I’m not fond of sunflower seeds, I found them very overpowering. I’ve since subbed corn for the sunflower seeds and added a touch of smoked paprika! Their now like delicious south west veggie burgers!

My husband is always up for trying new things and eating healthier, but he was hesitant when I told him that I was making veggie burgers for dinner. Of all the veggie burgers we’ve tried (both recipes and restaurants), none really impressed us. Many were edible. Some were decent. But this one… This one… is AMAZING!

My husband said it best “Best veggie burger ever. No, scratch that. Best burger ever!”
My 2 year old said it second best when he didn’t say anything at all and just scarfed down everything on his plate :)

OMG, so thankful for your tips and recipe for the kale chips, just finished making them and they are PERRRRFECT!!! Appreciate all your trial and errors so that mine could be so wonderful, love your site, may everything be returned to you in a thousand awesome ways!

HI – Made these yesterday and they taste great. However, they tended to break up and crumble a bit in the frying pan and they really soaked up the olive oil. I had to continually add olive oil to the frying pan. Maybe I didn’t add enough moisture somewhere? I followed the recipe in the blog to the T. What is the secret to ensuring there’s enough moisture or, conversely, how do you tell while forming the patties that there isn’t enough moisture and they’ll crumble in the pan? Should I have added more water? more oil? more something?

Hi Angela, I just made these last night and they were SOOO yum!!! I served on lettuce “buns” with homemade guac and caramelized onions and they really hit the spot for the perfect first-day-of-summer BBQ! Thanks!

I made these burgers yesterday and they were absolutely delicious. I just used 0.5 cup of bread crumbs and replaced chilli by tabasco. Place it inside a baguette together with hummus and some veggies and you have very fulfilling lunch.
It is also legume + grains combo which I don’t make enough, so it’s definitely a keeper.

I stayed with enthusiasm to make these. All was going well, but I thought it was a little dry. I added small amounts of water and proceeded. When they were in the oven I noticed my’flax egg’ which I had set aside! So. A bit crunchy, but tasty. I have then with salsa, or greens to add moisture. And will try again soon. ..

Love these! I halved the mix & made 5 from it – when I made 4 they looked a bit big for me (have had that before with vegan burgers, so packed pull of fibre they fill me right up! I used aquafaba and flaxseed for extra binding, breadcrumbs from homemade Ezekiel bread, grated carrots in food processor and ground oats & flax in coffee grinder (seriously, being a vegan without these handy devices would be a lot more time-consuming!) I chopped the sunflower seeds as well as the almonds as I didn’t want this too chunky; only mashed the chickpeas lightly before adding them to mix then mashed a bit more while mixing so they wouldn’t lose their body. I used a 3 inch English muffin ring to form them (last minute idea) and they look so impressive haha. (Have always just hand moulded before but this is good for even cooking). Panfried (only cooking for one) and they are GORGEOUS. Froze the rest and will try them in the oven next time. Thank you for an amazing recipe, so easy and super delicious.

Hi,
I love these burgers, but I noticed some differences between this recipe and the one in the book. Any reason why the almonds didn’t make it into the book recipe? The rest of the changes actually work well. So excited to try this recipe on the barbecue soon!

These were the BEST burgers ever!
I didn’t follow the recipe exactly, I have an oat allergy-yes it sucks!
I used regular wheat flour and I used 1/4 of pumpkin seeds instead of almonds (because I didn’t have any haha)
Totally rocked, will be freezing the leftover patties for a no fuss meal later on :)

Hey Angela, I made a rough calculation of the protein content and got about 44 grams of protein for the entire recipe in the book. Then I just calculate the amount per burger based on the number of burgers I make (never exactly the same). Thanks for the recipe and all the others I’ve tried that are so GOOD!!!.

The pictures look like there are whole rolled oats in the burgers, but the recipe says ground into flour. Am I missing something? This will be the first veggie burger I plan to try (for myself and my meat loving family) so I wanna make sure I’ve got it right! Thanks!

Hello, in the search for crazy good veggie burger came accros this one, and given the beautiful comments I think it a must have :)
But I have one question in the recipe it says you process the oats to flour but in the photos I thinkk I’m seeing them as whole rolled oats.. Just a little confused, but since I’m not native speaker I could confuse some proceses.. :)

I have to thank you so much. I am going through my fifth day of bulimia recovery after a bad relapse. I decided that this recovery I wanted to focus on a plant based diet. I tried these tonight with my husband and we couldn’t believe how amazing they are!! Your website is helping me so much!

Made these 4 days ago for a weekend away with 4 adults and 5 kids, they went down an absolute treat, everyone loved them… like really truely LURVED them. 5 year old boys do not lie about food, other things yes, but not food :-)
Used egg instead of flax
beetroot leaves instead of parsley
doubled recipe across all ingredients
didn’t toast nuts

will be doing this again and freezing for a weekly ‘hamburger’ night.
thanks heaps

As for the middle-mushiness factor of many veggie burger recipes, I tend to bake homemade veggie burgers, but then turn off the oven after they’re done baking, to sort of let them “dry out.” I keep them in there until the oven is almost cool. The texture tends to be more meat-like this way and does away with the mushiness on all but the fattest pattiest. Not that this recipe needs this extra step, however. It’s great as soon as it’s done cooking. Thanks for a great recipe!

I read food blogs all the time, but this is only the second recipe I’ve ever commented on because these burgers are SO DELICIOUS. I’ve made them twice now, and both times my non-vegetarian guests loved them. My only deviations from the recipe were to swap white beans for black beans (black beans are hard to find in Belgium) and use less chili powder since the chili powder here in Belgium is basically cayenne pepper.

I love these burgers. It’s a fabulous recipe. This is definitely my go-to burger and it’s fun to play off of it with some slight variations. I use coconut aminos instead of the tamari, and I actually prefer not to precook the onions and garlic. I like the flavour when it just cooks a bit with the rest of the burger. It’s also delicious with roasted sweet potato in place of the carrots. Thanks for all the great recipes.

Pretty knew to being vegan. Absolutely love your cook book. I haven’t found the answer to: how do I substitute nuts in a recipe? My wife is anaphylactic allergic to all nuts tree or otherwise. I can use seeds but no nuts. As you might imagine it is difficult to make many recipes without nuts. I am a rabid ingredient reader which helps. Any advice would be greatly appreciated. Thanks

I asked a vegan friend to suggest a “good” veggie burger. I tried Our Perfect Veggie Burger recipe today. You are certainly correct about the comments you made in your blog. Delicious and the right firmness…..and it’s not crumbly. I fried mine. Perfect.
Thanks for the awesome recipe.

I would love to read know the nutritional facts. Could you please either email them to me or provide a link?

Take care
I am now scouring you facebook and pinterest for more yummy recipes. Next to try will be walnut lentil wraps.
Cool

Hi Mackenzie, great question! To process the oats into flour, just measure them out, then pop them into your food processor and pulse until they reach a powdery, flour-like consistency. I hope this helps, and that you enjoy the burgers!

I love that this was inspired by Whitewater cooks! I’m reading this going whitewater? I could REALLY go for their glory wrap right now. That is awesome :) I just bought your book at Chako Mika Mall in Nelson :)

I’ve just made these from the book (revised version, I would guess–no almonds suggested in ingredients). I have to avoid sunflower seeds, so I substituted 1/4 cup walnuts and 1/4 cup sesame seeds (both toasted). I was careful to measure out everything (so tempting just to guesstimate–4 heirloom carrots were actually about 1/4 cup more than the recipe called for, so measuring is key!). I had to use white kidney beans, as I was out of black beans–went a little easier on the chili powder and cumin because I’d like to see if the 5 year old will eat it. I also used Panko for my bread crumbs, as that’s what I’ve got to hand. The ingredients combined together beautifully–as moist as I’d like or expect it to be. No crumbling whatsoever. They actually looked like real turkey burgers as I was getting ready to pop them in the oven! The verdict? I think the taste and texture are excellent. Moist, yet crunchy and very “meaty” in the mouth feel. I can’t believe that I just made the best veggie burger I’ve ever had. Thanks, Angela!

Just made these tonight and they were awesome! Pretty much made them exactly as written with the exception of adding more onions and parsley, just cause I wanted to use up what I had. Didn’t blend up the oats cause they were a small flake anyway. Also added smoked paprika cause I add it to just about everything! They held together perfectly. My meat and potato loving son said they were the best ones yet! Yay! Thank you for all the time and energy you put into these recipes! <3

I’ve tried several veggie burger recipes and some turned out terrible and others were good, but not good enough for the work thats put into them. I decided to give this recipe a try and Wow! i was really impressed. I love these veggie burgers. I plan to make some more today. thank you so much :)

We went full vegan about two months ago. Your Oh She Glows cookbook was on our cookbook shelf and I started trying recipes. These burgers were an early success with even the non-vegan family members. I now make them every week as they provide the basis for a quick burger or wrap. Lots of other great recipes as well – the cream of tomato soup and vegan brownies are also big hits. Thank you, we didn’t think that a full vegan menu was going to be this delicious.

Hi Kevin, I’m so happy to hear you’ve been enjoying the book, and that it’s helped you and your family make an enjoyable transition to a vegan lifestyle. These burgers are one of my fav recipes too, especially because they’re such crowd pleasers! :)

I’ve recently been diagnosed with IC and because of my lactose intolerance and fear of getting a painful flare, I decided to become vegan. I always find recipes on your website and my husband and I are always satisfied with what comes out! You make the vegan diet fun, colorful and delicious! I always thought limiting food groups will cause a very plain and monotonous food option, boy was I wrong!
We will be making these burgers tonight with the smashed potatoes garlic avocado aioli ! :)

Hooray! Eureka! Thanks to you I am now in possession of THE PERFECT VEGGIE BURGER! I’m 53 and have tried way too many burger recipes over the years. Some have good flavor, some don’t. None of them hold together. Yours is perfect! They truly do hold together, aren’t crumbly, are moist yet not mushy on the inside. I pan fried them in a tiny bit of oil and they developed a delicious crispy outside. The toasted sunflower seeds are genius. They add the perfect hearty toothsome you’re looking for in a burger. I adjusted the seasonings slightly, left out one TBL of soy sauce and added two TBS of steak sauce, a couple shakes of Tapatio, and 1/2 tsp. liquid smoke. I would be proud to serve this to all my non vegan friends. You’ve done it girl! Thank you!

Though a bit labour intensive, I love these burgers. They freeze really well and in a pinch I can give one to my toddler as a complete meal. I tripled recipe and am glad I did.its nice to know in days when your sick or tired and don’t feel like cooking I can pull these out of freezer fast.

Angela,
I’ve been making these burgers since I got my Oh She Glows cookbook almost two years ago. They ARE the best! I double the batch and freeze the extras to pull out when we need to have dinner in a hurry. As soon as we’ve eaten the last one in the freezer, I make another batch. Thanks for all of the wonderful recipes you’ve shared. I’m looking forward to the new cookbook!
Stephanie

I love these burgers and so does my father. He keeps asking me how many calories are in one. I don’t see this information listed anywhere. Do you know or do you have guesstimate? I don’t pay attention to calories much but I’m happy to see him eating healthy food, so I’m trying to accommodate his questions. Thanks!

Hey Jennifer, I’m so glad to hear you and your father enjoy these burgers (we love them too!)! I haven’t calculated the calorie count myself, but there are great (and free!) online tools available that will analyze the recipe’s nutritional info for you, like caloriecount.com or nutritiondata.com. Just plug in the ingredients information, and you should be able to relatively quickly and easily find out what you want to know! Hope this helps! :)

Hi there, you might try lentils processed up a bit? I haven’t tried it personally, but I know another reader used that substitution and had success. I hope this helps, and would love to hear how the burgers turn out.

Hey Silvia, I haven’t tried these burgers a substitution myself, but I’d recommend checking out some of the comments–there are a few great suggestions readers have tried (and had success with!) in there! I hope this helps. If you try anything, please report back and let us know how it goes!

I just ate these this evening and I am in love! Ran out of oats so I just added whole wheat flour and they were a great texture. The burgers held together well, we’re crispy on the outside and moist on the inside as promised! I’ve made and bought so many veggie burgers and didn’t enjoy any of them. This is the one. I can stop my search. Thanks for such a great recipe, my carnivore husband loved them too!

Finally! A veggie burger that stays together! I’ve attempted a few different veggie burger recipes, but this one has by far been the best one! We already had all of the ingredients in the house, and the recipe was straight forward. I used homemade bread crumbs by baking 2 pieces of bread at 250 for 10 minutes and then put it in a food processor. I was able to get 7 Patties from the recipe. The texture of the burger was great and it had a ton of flavor!

With the leftover mixture of this recipe I made a wonderful vegetarian “kofta” curry. I shaped the mixture into “balls” and fried them with very little sunflower seed oil. Once they were golden all over I set them aside and made my “kari” or curry. I browned some onions and put them aside, I made fresh crushed garlic, crushed ginger, ground cumin, cayenne, paprika, into a paste and fried it in some sunflower seed oil until the mixture separated the oil from the paste and salted to taste. I added the browned onions and finally slowly released the veggie balls into the “kari”. it was excellent. I served with Basmati rice and cucumber salad.

Thanks for your great recipe.
I read this article http://animal-welfare.org/worlds-best-burger/.
Found out that a foodie startup named Impossible Foods, has made a delicious vegan burger that meat lovers will enjoy.
The burgers are available at New York restaurant Momofuku Nishi, cost is affordable at $12.

Ok, I tried this recipe last night. Loved it. it kept its shape, had great flavour and crunch and I could dress it up and it could take all the condiments. I love the texture so much that I am considering making into a vegetarian “kofta” curry with it, making them into a ball and releasing them into a spicy curry to eat with rice. Thank you!

Amazing!!!!! I couldn’t wait to go to the store so I used pink beans and added extra buckwheat flour instead of bread crumbs but this is now goin to be my go to burger recipe. I’m not just think My of all of the different spice combinations I might want to try. Thank you this recipe is fantastic

I love these veggie burgers!! I haven’t bought veggie burgers from the store ever since I tried this recipe. I double the recipe and freeze them so I can just take one out of the freezer whenever I want one (which could be 3 to 5 times a week lol). I don’t usually leave comments, but I just had to comment on this one because it’s hard to find a great veggie burger. Thank you for sharing this recipe!

Thanks so much for your comment, Traci! I absolutely love freezing homemade burger patties, too; it’s just such a great way to make sure you always have some on hand for when a burger craving strikes. ;)

These burgers were super easy to make, and now that I have all of the ingredients it will be much cheaper to keep making them. Forget the $7.99 bag of 4 patties, these are way better and cheaper in the long run! Thank you for the recipe!

Dear Oh She Glows:
I just ordered your two cookbooks on recommendation of my son’s girlfriend. This burger recipe looks wonderful, but I am wondering what to substitute for the oats, if anything. My son’s doctor has eliminated grains from his diet. I would like to make these burgers for them sometime. Do you have any suggestions for a substitute for the oats?

Hey Nora, Thank you so much for supporting my cookbooks. I hope you enjoy cooking your way through them! In terms of the veggie burger, I’m sorry I don’t have an alternative at this time. I will definitely keep your question in mind the next time I make them though. If I was going to try something I might try a mix of almond meal or flour and arrowroot or potato starch (for binding), but I really wouldn’t know until it was tested a few times. All my best!

These look great; thank you for providing the recipe. I wonder, though, about the discussion in the comments about using flax eggs versus real eggs. I don’t see eggs in the recipe list at all. Can you please clarify whether you still recommend them for the recipe and how many? Thank you.

Hey there! Thanks for the great question. The flax “eggs” are really just the 3 tablespoons of ground flax and 1/3 cup of warm water that you whisk together and set aside for 5 minutes or so in the second step. This little mixture helps everything stick together! (One flax egg is 1 tablespoon of flaxseed and 2.5-3 tablespoons of water, so this recipe takes the equivalent of about 3 flax eggs.) Does that help clarify things at all? Please let me know if you have any further questions!

This is the fourth recipe I’ve made from your website, and it did not disappoint! I’m not a vegetarian or a vegan, but I absolutely love your recipes. You are so talented, Angela! The veggie burgers were wonderful. I used just one egg white and they bound together perfectly. I’ll be making these again.

First, I want to congratulate you on your blogging style. You didn’t drone on and on in the begining about irrelevant chatter. And you got right to the recipe. I despise scrolling for so long that my hand hurts just to read the recipe! Next, and most importantly, the recipe is awesome! Thanks so much!!😍

Good recipe but wish I would have read the whole thing til the end. I baked the patties in the oven as indicated in the recipe and the burgers turned out dry. The skillet with oil is really the best way to go. I would have known this if i had read on! I froze the remaining patties. Next time, I’ll heat one up in a skillet with a good quality oil and flip it a few times til it’s nice and warm. That way, hopefully it will be more moist.

What an awesome recipe. I made it last night and it was good but it got better after a night in the fridge. Its moist and packed with great flavors. The sunflower seeds were a great addition to this recipe.

I used this recipe as my inspiration but used some different ingredient, i.e. chickpeas not beans, mashed up broccoli not carrot, etc. just cuz those were what I had in my fridge. Also the BEST vegan burgers I have EVER made, so thanks!

Hi Cyndil, I’m sorry, I don’t have an alternative to oats at this time. But, if I were going to try something, I might try a mix of almond meal or flour and arrowroot or potato starch (for binding), but I really wouldn’t know how it’d work until it was tested a few times. If you decide to experiment, please let us know how it goes!

Hi Jacquie, You should be able to find them at your grocery store. If not, you can always measure out the amount you need (1 1/2 cups cooked chickpeas per 14-ounce can), and use the leftovers for sprinkling on top of a salad!

OMG you aren’t kidding!! I am in “squirrel mama” mode today – doing a sh*t ton of cooking to stock my freezer for the upcoming school year. So I made a batch and tested it on the fam to see if it was worthy of making more to freeze. And boy howdy were these a hit!! We ate the whole first batch!! Now on my way to making a double batch. Fingers crossed that some of them will make it to the freezer. Thanks so much! Deelish!

Just leaving this comment here so that everyone knows how multipurpose these veggie burgers really are! I have crumbled them and added them to a tomato sauce to make the easiest and most delicious meat free ‘bolognese’ sauce, which I served over spaghetti squash ‘noodles’ and it is honestly better than regular spaghetti! Also have crumbled and added them to salads for a bit of extra protein. The taste of these burgers is not overwhelming, and really seems to complement a variety of dishes.

Okay so I have to leave a reply. These burgers blew my mind. I didn’t exactly have everything correct. Here’s a few things I did differently due to lack of ingredients: used pinto beans instead of black beans. Used Panko breadcrumbs. Used raw sunflower seeds. Skipped the fresh herbs just because we’re not such a fan. I baked these at 350 for 10 minutes and then gave them a quick grill. Put them on a brioche bun with our homemade honey mustard pickle chips, goat cheese and sliced avocado. My family literally devoured these. My husband said to me “the flavor of these is better than any burger I’ve ever had” and he is HARD to please with none meat products. Will be making these honestly at least once a week. Amazing!

Ok. Just made these burgers, and they are fantastic! My daughter asked if she could try one, broke In half, and gave the other half to her brother. After her first bite she snatched her brothers piece before he could get it to his mouth. I can’t wait to try these on the grill with some BBQ sauce! Great recipe!

Hey Ael, Oh good question! The flax helps bind these so I’m not sure it would hold together without it. You could try chia seeds if you have some, or some readers have commented that they have swapped in real eggs I think.

I have to say my pet peeve is people that have not tried the recipe and put comments like ” looks great…must try this” I personally check review to see what people say AFTER they try the recipe. I am looking for tips on what went right and what didn’t and most importantly how it tastes. Sorry but I hardly saw any comments from people who have actually tried this recipe. I am going to post my review after I try it. I always enjoy OH SHE GLOWS RECIPES 😊

Hey Jenena, Grated sweet potato should work just fine instead of the carrot. It’s perhaps a bit more dry than carrot so you may need to bake it a minute less or so, but not sure it would make a big difference. Hope this helps.

These are delicious. I used regular flour, cilantro, and a can of spicy chili black beans. I tossed the carrot in the blender as well as the onion and garlic because I hate chopping veggies. My boyfriend asked that next time I grind up or omit sunflower seeds, but I liked the crunch. Great flavor. Texture does not resemble meat but I do not mind. Made them for dinner and put the rest in the fridge for lunch and dinner tomorrow. thank you!!!!

Thank you for this fab recipe – finally a veggie burger with the right texture and very tasty and nutritious! I made it tonight for my family and even my fussy 10 and 12 year old boys happily munched their way through two mini ones each in a soda bread bun served with salad and home made paprika potato wedges. I used 2 eggs instead of the flax meal, missed out the seeds (told you they were fussy) but substituted them with nutritional yeast flakes. I didn’t have tamari so I used light soy sauce instead and I substituted paprika for the chilli so they weren’t too hot for the boys. My husband and I had our topped with some sliced fried garlic mushrooms and a chilled glass of prosecco on the side (well it’s 22 years ago today that we met!) and we thoroughly enjoyed our dinner! Will definitely try out more of your recipes, thanks again :-)

I was raised eating veggie burgers that consisted of canned vegeburger, chopped onions and eggs. But now, I make mushroom oat burgers, that are delicious, without gluten. Nutburgers like the one in Fair Oaks, CA called the Sunflower drive in is really delicious; they use sunflower seeds and falafel seasoning. Walnuts or pecans are a must, to give a meaty texture. I use oats, cooked and raw, depending on the recipe, and always use eggs for a binder and flavor. Eggs can be omitted in you cook the oatmeal into mush to bind your burger together.

This is top-notch… I’ve tried veggie burgers at home a bunch of times and this is by far the best. Every bit as good as anything store bought IE Garden Burger brand or Bocca. This could be on any restaurants “vegetarian” selection. Really nice job coming up with this.

These veggie burgers are so delicious and filling. I love all of Angela’s recipes, but this is one of my favorites, because the ingredients are so accessible and easy to work with. These burgers are definitely going to become one of my staples.

In my life of cooking (60+yrs) the best thing since sliced bread is Reynolds NON STICK aluminum foil. My suggesttion is this….don’t ever let yourself run out!! Absolutely nothing nothing nothing nothing sticks to it. Used it for kabobs….what a miracle. Don’t have to fight with rolling the kabobs around or anything. When I think of these veggie burgers being done on the grill…..this is the thing to use!! I give the foil a few slices to let the charcoal flavor come thru. You absolutely won’t believe how wonderful it is. Honestly….you won’t believe it. As for the recipe noted above……ITS NEXT ON MY LIST OF FIXING MY NUTRITIONAL LIFE. I have every intention of doubling the recipe and freezing them raw. I am single, so I want to be able to pull a few out at a time.

This is the first comment I have posted but feel compelled to say how awesome the black bean veggie burger recipe is…lots of ingredients but what flavor! Only drawback is that i’m being asked to continually make them. lol
Thanks again
p.s do you have any other veggie burger recipes that incorporate different beans?

Hey Robert, I’m so glad these were such a hit! I can relate to being requested to make them often ;)
You can definitely try changing up the beans and flavours in this recipe. I do have a couple recipes but they are very old so I would want to re-test/tweak them before recommending.

hi – Any hints for reheating the veggie burgers ?- I’m making them in advance for a crowd and will freeze them after baking. I can have them at room temp before warming up but need your help w an oven temp and timing. thanks a bunch, Mary

I’m a certified meat-eater but I make these for my 11 y/o daughter who is a lifelong committed vegetarian. These are easily the best veggie burgers I’ve ever tasted. Delicious! Bravo and thanks, you great work!

Made these for a potluck, everybody loved them. A friend said I should start a vegan food truck with that recipe :P (jk… I won’t steal your recipe or open a food truck)! Thanks for saving this vegan from a potluck embarrassment:D.

Dear Angela, thank you for your offerings and passion for great vegetarian food! I am working on reducing brain inflammation, which means I am not eating any type of grain and also no corn. I would love to try your veggie burger, do you have any idea what I might use as a substitute for the oats, breadcrumbs and flour? Thank you for considering my question.

Hey there, Oh this is a tough one for sure! I can relate to your ingredient struggles as I am currently on an elimination diet and find myself wondering the same thing about many recipes. Ae you able to have almond flour or almond meal? That may work, but you will likely need a binder. I wonder if you can have arrowroot starch? A small amount of that combined with almond meal or flour may work, but it would likely take a lot of testing.

Hello, I tried your veggie burger at an event and it was so delicious that i emailed them and asked them for the recipe. I wrapped it in lettuce and then added some coleslaw on top. It was amazing. I was going to split it with my friend because it was so big, but it was so good I ended up getting another one!!!
Thanks for taking the time and energy to make this amazing veggie burger…
Sally

Hi Angela! This veggie burger looks absolutely scrumptious, but I do have one question. This is probably some type of blasphemy, but do you think the black beans could be swapped for navy beans? I had food poisoning once from something with black beans in it, and since them, I just can’t eat them anymore, ugh.

this is the BEST veggie burger recipe, and the description is absolutely perfect. just had a leftover one with kimchi for lunch, my husband packed one for work(really easy on the go lunch), and my son crumbled(they crumble PERFECTLY) one over a bowl of brown rice, and added a little jarred marinara. The possibilities are endless. You could swap the beans with other varieties, I’d bet, or add different veggies(some chopped red pepper, some kale)–I’d even try making some kind of loaf. SO good.

Aw, thank you so much for the kind words, Dina. I’m so happy you and your fam love the veggie burgers…they’re a big hit over here too. And I love your son’s idea of crumbling the patty over rice. Now you’ve got me curious about a loaf, too…please let us know if you try it out!

This is my favorite recipe. I always double it and freeze a bunch. I can’t say mine are not mushy when I reheat them in the microwave or oven. Often times they squish out of the bun. I still like them though.

Any suggestions on how to reheat them so they are not mushy in the middle and don’t break a part?

I made these but had to sub chic peas for the black beans, and I used chia seeds in place of the flax egg. They turned out really good using the pan-frying method (very small amount of oil). The texture is fantastic and I think they are even better after being reheated in the toaster oven. It seems like this recipe is very adaptable, I’m going to play with different seasonings. Thank you!

Oh that’s such a good question! I have wondered the same thing, but haven’t gotten around to trying them with basil yet. I can’t see why basil wouldn’t be a nice change. If you try anything, I would love to hear how it goes!

Looks good; probably going to add smoked papricka, corriander, and extra chilli powder to the mix. Then season the outside with a normal MCormick steak seasoning. Otherwise, thank you for the recipe! And I really enjoyed your book, that I borrowed from the library! Keep cooking and inventing!